VICTORIA'S ROTISSERIE CHICKEN

Violations (10)

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: fried rice (107F - Hot Holding); hot holding drawers: whole chicken (123F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on stove/oven to reheat to 165+F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: fried rice (107F - Hot Holding); hot holding drawers: whole chicken (123F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on stove/oven to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm. **Corrected On-Site**

  High Priority

• 08A-13-5CriticalCorrected on site

  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over rosemary and lemon juice at flip top cooler by triple sink. Operator stored products properly.

  High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over rosemary and lemon juice at flip top cooler by triple sink. Operator stored products properly. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalRepeat

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and beef not in commercial packaging over commercially made French fries at reach in freezer. Educated operator on proper storage procedures.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and beef not in commercial packaging over commercially made French fries at reach in freezer. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**

  High Priority

• 02C-02-5Repeat

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb shank made 7/19 at walk in cooler.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb shank made 7/19 at walk in cooler. **Repeat Violation** **Admin Complaint**

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.

  Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.

  Basic

• 41-17-4RepeatCorrected on site

  Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled by triple sink. Operator labeled chlorine.

  Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled by triple sink. Operator labeled chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Intermediate

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

  Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 100ppm. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced fish (49F - cooling) at 2:30; cooling since 10:30.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced fish (49F - cooling) at 2:30; cooling since 10:30. Observed in flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. Operator placed product in freezer to quick chill.

  Intermediate