PLUM MARKET

Violations (4)

• 21

  Proper hot holding temperatures

  Observed cooked breaded chicken under heat lamps on serving line had internal temperature of 117F. Heat lamps were missing on customer side of hot hold. Corrective Actions: Ensure hot hold food items are held at 135F or higher. Ensure to reinstall heat lamps on side closer to customers. Food was recently placed and will require reheating to 160F in order to serve. Manager took food off of serving line.

• 22

  Proper cold holding temperatures

  Observed spinach and other TCS food items in countertop cooler on serving line were holding above 60F. Cooler was recently serviced but is unable to maintain proper temperature.Corrective Actions: Ensure cold hold food items are held at 41F or less. Manager discarded food from cooler. Ensure to not store food items in cooler until fixed.

• 28

  Toxic substances properly identified, stored, used

  Observed spray bottle of red liquid that was unlabeled under 3 compartment sink.Corrective Actions: Ensure to label all cleaning products. Manager discarded spray bottle.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed damaged silicone spatula on clean dish rack.Corrective Actions: Ensure to not use damaged utensils. Manager discarded spatula.