SEASONS 52 #4505

Violations (3)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and grits sauce (59-58F - Cooling)at 9:44 since last night ; red wine sauce (55-57F - Cooling)at 9:44 since last night ; ROP bags cooked and chilled in ice bath in walk-in cooler ; as per operator some hot bags from hot box moved in ice bath at the end of the night; no ice was added and ice box had lids closed: Food never reached 41 F or below within b6 hours; See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and grits sauce (59-58F - Cooling)at 9:44 since last night ; red wine sauce (55-57F - Cooling)at 9:44 since last night ; ROP bags cooked and chilled in ice bath in walk-in cooler ; as per operator some hot bags from hot box moved in ice bath at the end of the night; no ice was added and ice box had lids closed: Food never reached 41 F or below within b6 hours; See Stop Sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and grits sauce (59-58F - Cooling)at 9:44 since last night ; red wine sauce (55-57F - Cooling)at 9:44 since last night ; ROP bags cooked and chilled in ice bath in walk-in cooler ; as per operator some hot bags from hot box moved in ice bath at the end of the night; no ice was added and ice box had lids closed: Food never reached 41 F or below within b6 hours; See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and grits sauce (59-58F - Cooling)at 9:44 since last night ; red wine sauce (55-57F - Cooling)at 9:44 since last night ; ROP bags cooked and chilled in ice bath in walk-in cooler ; as per operator some hot bags from hot box moved in ice bath at the end of the night; no ice was added and ice box had lids closed: Food never reached 41 F or below within b6 hours; See Stop Sale.

  High Priority

• 03G-49-3

  Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. hot holding boxes not checked every 4 hours and walk on cooler temperatures not logged - multiple days; also missing entire days logs ; advised to keep records;

  Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. hot holding boxes not checked every 4 hours and walk on cooler temperatures not logged - multiple days; also missing entire days logs ; advised to keep records;

  Intermediate