Sapor Bistro & Bar

Violations (7)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) Provide food manger on site during all hours of operation

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Clean dirty can opener blade, clean inside dirty ice machine at bar

• 19

  Proper Reheating Procedures for Hot Holding

  3-403.11(A) Reheat food in hot holding to 165 F before placing in hot hold equipment. Observed white rice at 61 F and beef and beans mix at 74.9F

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Keep all TCS cold hold food @ 41 F or lower at all times. Observed food in RIC above 50 F for unknown amount of time. According to cook, door was probably left open this morning

• 33

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 Repair RIC observed to not hold proper cold holding temperatures. Discard TCS food inside RIC that been held longer than 4 hrs

• 35

  Approved thawing methods used

  3-501.13 Observed thawing raw chicken in prep sink not under running water

• 54

  Garbage/refuse properly disposed; facilities maintained

  5-501.16(C) Provide trashcan for paper towel waste near hand wash sink