VINA ROAST
FAILTuesday, October 5, 2010 at 3:38 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked duck in hot holding window at 110F. Cooked duck had been placed in hot holding unit about an hour prior. PIC removed and reheated to 165F to ensure no bacterial growth. Ensure all potentially hazardous foods are maintained at 140F.
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
30-5-203.14
Cross Connection Back Siphonage Backflow
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Bags of pig intestines on ice not properly draining. Discontinue and ensure cooler is being properly drained.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Clean equipment and cutting board stored under drain rack of 3 bay sink. Discontinue and store equipment clean and protected.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.