100 Boil Pot & Grill

Violations (4)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; EMPLOYEE HEALTH KNOWLEDGE all employees to review and sign / date form 1B provided

  Employee Health

• 22502acc-0a71-4ce9-9fa2-cdb683f7662a

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. COOLING OF FOODS OSERVED LARGE STOCK POT OF CHICKEN STOCK IN WALKIN, MADE YESTERDAY AND NO STATED COOLING PROCEDURES USED TO COOL TO MEET TIME TEMPERATURE REQUIRED. PROVIDED HANDOUT AND DISCUSSED COOLING PROCEDURES REQUIRED. DISCARDED THIS FOOD 10/29/2025 12:02:29 PM -07:00 - chicken stock, center: 65 °F 10/29/2025 12:02:30 PM -07:00 - " " edgr of pot: 56 °F

  Time Temperature Control for Safety Food (TCS Food)

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23

  Single-use/single-service articles; properly stored, used

  4-903.12 (A) Except as specified in (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE­SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. GROCERY TYPE BAGS

  Proper Use of Utensils

• 0ede4735-64fc-4854-a33e-4712c8df78e7

  Adequate ventilation and lighting; designated areas used

  6-303.11 The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; SIDE AREA W/ 2-DOOR REACHIN lighting not working

  Physical Facilities