REVEILLE CAFE

Proper hot holding temperatures

Violation of Code: [511-6-1.04(6)(f)] Observed diced potatoes in fryer holding above temping below 135F. C/A- 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 135°F (57°C) or above COS- Per PIC item was there for 10 minutes, reheated to 203F Corrected On-Site. New Violation.

Proper cooling time and temperature

Violation of Code: [511-6-1.04(6)(d)] Observed tomatoes tightly covered with plastic cooling at a rate not fast enough to achieve 41F or below within 4 hours. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature COS- Items uncovered and placed in a shallower pan for rapid cooling Corrected On-Site. New Violation.

Time as a public health control: procedures and records

Violation of Code: [511-6-1.04(6)(i)] Observed prep top in front of stove top holding TCS food items on TPH for 6 hours without indicating start and discard time. C/A- If time as a public health control is used The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; COS- Time label placed. Corrected On-Site. New Violation.

Toxic substances properly identified, stored, used

Violation of Code: [511-6-1.07(6)(b)] Observed chemical spray bottle (x2) not labeled on top dishwasher in main kitchen. C/A-Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS- Items labeled bleach and degreaser. Corrected On-Site. New Violation.