CraveKitchen Georgia Tech - Krafted

Violations (2)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS food items stored in preptop cooler with internal temperatures exceeding 41*F (diced tomatoes, shredded lettuce, sliced tomatoes). Corrected on site - Temperature adjusted on cooler. Foods relocated to different cooler until preptop determined to be holding at proper temperature. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed hot dogs on roller grill with internal temperatures below 135*F. Corrected on site - hot dogs moved to grill to properly reheat for hot holding in the warmer cabinet. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above Corrected On-Site. New Violation.