- Hot and Cold Holding Temperatures
- Details:
- Pizza in an insulation bag 133 F. Provide 135 F or above for potentially hazardous food (PHF) if temperature is the only mean of control. This is a repeat.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Use of Time as a Public Health Control
- Details:
- Lunch ends as late as 1245 and some of the accompanied transport records indicated loading time at 0830. Immediately serve and consume PHF has to be consumed within 4 hours if time is the only control. Transport records have loading time and temperature but no receiving time. Provide. This is a repeat.
- Comment:
- When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
|
09/11/2015 | 2nd - Routine |
No violation noted during this evaluation. | 04/14/2015 | Routine |
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
|
11/25/2014 | 2nd - Routine |
No violation noted during this evaluation. | 05/23/2014 | Routine |
No violation noted during this evaluation. | 12/13/2013 | 2nd - Routine |
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
05/15/2013 | Routine |
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
11/29/2012 | 2nd - Routine |
No violation noted during this evaluation. | 05/18/2012 | Routine |
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