BIG YARD RESTAURANT

Violations (7)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked cabbage (45F - Cooling); goat (45F - Cooling) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42F.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw jerk chicken (45F - Cold Holding) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42F.

  High Priority

• 03B-01-6Critical

  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 jerk chicken (113F - Hot Holding); fried chicken (98F - Hot Holding) stored on the steam table for less than 2 hours. Spoke to operator about using time as a public health. Provided form.

  High Priority

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slice cakes with no date label.

  Intermediate

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed entrance to kitchen reach in cooler in poor repair. Operator uses it as a storage.

  Basic

• 14-36-5

  Interior of freezer in disrepair/has exposed insulation.

  Basic - Interior of freezer in disrepair/has exposed insulation.

  Basic