Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Chicken was held at 117-124 °F, in the steam table, rather than 135°F or above as required. Reheat the chicken to 165F immediately. Monitor food temperatures in the steam table to ensure that they are being held at or above 135F at all times. Chicken was reheated.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Chopped lettuce and sliced tomatoes were being cold held in a refrigerated prep unit which was turned off and the food temperatures were 61F. Discard all potentially hazardous food which is stored in this unit. Do not store any food in this unit unless it is operating correctly. Food was discarded. Unit was turned on and it is operating correctly. Repeat violation.
02/06/2012
Regular
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cut lettuce was being cold held in a refrigerated prep unit and it had a temperature of 51F. Discard the lettuce. Cold hold all food at temperatures of 41F or less at all times. Repeat violation.
Cooling, Heating, & Holding Capacities (46.611)
The refrigerated prep unit is not capable of maintaining food at temperatures of 41F or less. Repair this unit so that it functions properly and do not store any food in this unit until after it has been repaired. Repeat violations.
Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
The floor covering is damaged under the prep table in the kitchen. Repair the damaged floor covering.
08/24/2011
Regular
Wiping Cloths Use Limitations (46.304)
Wet wiping cloths were observed on several work surfaces. Store wiping cloths in a sanitizing solution when not in use. Correct practice immediately.
Cooling Potentially Hazardous Food (46.384(a)(b))
Ground beef cooked last night and placed in a single pan was put into a refrigerator to cool and it had an internal temperature of 50F fourteen hours later. Discard the ground beef. Use shallow pans to cool food rapidly from135F to 70F within two hours and from 70F to 41F within four additional hours. Correct practice immediately.. Beef was discarded.
Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
The refrigerated prep unit is not capable of maintaining food at temperatures of 41F or less. Repair this unit so that it functions correctly and do not store any food in this unit until after it has been repaired.
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cut tomatoes and lettuce were being cold held in a refrigerated food prep unit with temperatures of 49F. Discard the tomatoes and lettuce immediately. Cold hold all food at temperatures of 41F or less at all times. Vegetables were discarded.
Food Temperature Measuring Devices Provided (46.632)
The refrigerator and the refrigerated food prep unit at the front counter are not supplied with accurate thermometers. Purchase accurate refrigeration thermometer an place them in the prep unit and refrigerator. Monitor the air temperatures in these units.
Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Both chest freezers require defrosting and cleaning. Defrost and clean both freezers.
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