BULL TOP TASTE RESTAURANT INC

Violations (4)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (51F - Cooling); cooked beef (51F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41F within 6 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. At walk in cooler, cooked rice (51F - Cooling); cooked beef (51F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41F within 6 hours. See stop sale.

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (51F - Cooling); cooked beef (51F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41F within 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked rice (51F - Cooling); cooked beef (51F - Cooling). Operator stated items held in cooler overnight, exceeding 6 hours. Items did not reach 41F within 6 hours. See stop sale.

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, fried chicken (120F - Hot Holding). Operator stated items held in unit approximately 1 hour. Advised operator to reheat item to 165F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, fried chicken (120F - Hot Holding). Operator stated items held in unit approximately 1 hour. Advised operator to reheat item to 165F. **Repeat Violation** **Admin Complaint**

  High Priority

• 10-07-4RepeatCorrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 94F. Operator removed utensils.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 94F. Operator removed utensils. **Corrected On-Site** **Repeat Violation**

  Basic