Top Mix Bar & Kitchen
FAILThursday, December 9, 2010 at 7:22 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken in hot holding unit at 125F. Ensure all potentially hazardous fods are maintained at 140F and above. Chicken was reheated to 165F to ensure no bacterial growth.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
14-4-202.11
Food Contact Surfaces Design
Sponge being used at 3 bay sink. Discontinue and use appropriate equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Light out in small glass hot holding unit. Replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.