- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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09/10/2015 | Inspection | 5A/5E Reach-in cooler not maintained to keep foods at or below 45 F. Following items voluntarily discarded: approx 1/2 gallon of beef barley soup at 51 F, approx 1 gallon chili at 49 F, approx 2lbs raw chicken at 55 F and approx 2lbs raw ground beef at 54 F. Rechin-in cooler not to be used to store TCS foods until serviced or adjusted and working properly. |
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