229.165 (q)food contact not sanitized. SLIGHT MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY TO PREVENT BUILD-UP
229.164 (o) (6) (A) PHF>135.CARNE GUISADA AT 119F-131F. ENSURE IT REACHES 165F WHEN REHEATING, THEN MAINTAIN A MINIMUM OF 135F IN THE STEAM TABLE
05/21/2015
92
No violation noted during this evaluation.
01/29/2015
100
LARGE POT OF GRAVY AT 50-57F IN REFRIGERTOR. WILL NOT COOL PROPERLY AT THIS AMOUNT AND CONSISTANTCY. ESTABLISHMENT SAID IT WAS MADE THIS MORNING. AFTER COOKING, PROPERLY COOL TO 70F SHALLOW PANS OF 2-4 INCH FOOD DEPTH ON ICE BATH/FROZEN STIRRS WITH INTERMITTENT MIXING. COOL TO 41F IN REFIGERATOR. OR MAINTAIN IN HOT HOLD IE STOVE, STEAMER OR COOKTOP
229.165 (r) (3) (D)no sanitization. IMPROPERLY USING 3-COMPARTMENT SINK AND DISUFFICIENT CHLORINE CONCENTRATION IN 3-COMPARTMENT SINK. WASH, RINSE AND SANITIZE, CHLORINE AT 50-100PPM, ALL WARES
229.165 (q)food contact not sanitized. SLIGHT MOLD IN ICE MACHINCE. CLEAN AND SANITIZE REGULARLY TO PREVENT MOLD BUILD UP.
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