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On-Line Reports Home Report List Search Criteria View Results
  New - - Permit ID: FD-09232

Violations ID links to information about violations. Total Records Retrieved [3]
Violation IDViolation DescriptionViolation CommentsCorrect By
31 Proper cooling methods used; adequate equipment for temperature control3-501.15 (B), C: Cooling Methods; Cooling containers - One container of cooked chicken was at 53*F. Container was covered and person in charge said it was made less than three hours previous to inspection. Upon request item was uncovered so that heat transfer would be maximized. All cooling foods must be kept uncovered to facilitate heat transfer.Corrected At Time Of Inspection
37 Contamination prevented during food preparation, storage & display3-305.11 , C: Food Storage-Preventing Contamination from the Premises - One bag of carrots was on the floor in the walk-in refrigerator. Upon request bag was moved to a shelf. All food items must be stored at least six inches off the ground to prevent contamination from the premises.Corrected At Time Of Inspection
45 Food & non-food contact surfaces cleanable, properly designed, constructed, & used4-102.11 (A)(2) and (B)(2), C: Characteristics-Single-Service and Single-Use; Impart colors, odors, tastes; Clean - Vegetables and raw frozen meats are being stored in white grocery bags, not food grade plastic bags. All food items must be stored in food grade containers to prevent the transfer of toxins to food. Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection.


The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.

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