IRIE TAKEOUT RESTAURANT

Violations (5)

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table- Pasta (111F - Hot Holding). Per operator item was out of temperature for less than one hour. Operator reheated item to 166F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in dry storage area sides has Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line prep table has cut marks and is no longer cleanable. **Repeat Violation**

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter , wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine during the inspection. **Corrected On-Site**

  Basic

• 16-37-1Repeat

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer. **Repeat Violation**

  Intermediate