VOLO RESTAURANT

Violations (5)

• 5

  PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMIT AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND VOMIT KIT WITH THE NECESSARY ITEMS. VOMIT KIT WAS PROVIDED AT THE END OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

• 22

  PROPER COLD HOLDING TEMPERATURES

  OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE OF THE 3-DOOR PREP COOLER LOCATED IN THE KITCHEN FOOD PREPARATION AREA. OBSERVED RAW BEEF SKIRT AT 55.6F, RAW BEEF 55.7F RAW SALMON 47.8F, COOKED PORK 52.7F, COOKED DUCK AT 55.8F, COOKED RATATOULLE VEGETABLE 56.4F, LENTILS 54.8F, COOKED POTATOES 56.3F, CELERY ROOT54.1F HAM 54,4F, CHICKEN SAUCE 48.9F AND SHRIM SAUCE 49.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED 22LBS OF FOOD VALUE OF $401.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

• 33

  PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  EQUIPMENT NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE. OBSERVED THE 3-DOOR PREP COOLER IN MAIN KITCHEN FOOD PREPARATION AREA WITH AIR TEMPERATURE OF 62.1F. THE PREP COOLER WAS USED TO STORE TCS FOODS SUCH AS STEAK, SALMON, SHRIMP, SOUPS ETC. MANAGEMENT WAS INSTRUCTED TO REPAIR AND MAINTAIN COOLER BELOW 41.0F. TECHNICIAN ON SITE COOLER HAS BEEN REPAIRED BY THE END OF INSPECTION. AIR AMBIEN TEMPERATURE 39.8F PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REPAIN OR REPLACE SHELVING AND MAINTAIN AT ALL TIMES.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED BIG OPENING INTO WALL BEHIND FRONT BAR AREA. MUST SEAL AND REPAIR OPENING SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.