Improper cooling and refrigerated storage of potentially hazardous foods (critical): The inspector found one pound of ham sliced and put into the salad reach-in cooler that was not operating properly to keep hazardous foods at or below 45 degrees. They were cooked a half hour prior as the time tag was added. Improper cooling and refrigerated storage of potentially hazardous foods (critical): The inspector found various meat pizzas between 70-78 degrees on display and not properly tie tagged. Pavone’s had seven violations, three of which were in critical condition. They were in disrepair and they were dirty. The inspector found that the floors, walls and ceilings were not smooth or properly constructed. The inspector found mouse dropping in the kitchen. The inspector found condensation from the ice machine draining onto the floor. The inspector found the interior of the reach-in cooler in front of the pizza oven was unclean, with an accumulation of food debris. The inspector found mold on the top plate inside of the ice machine. Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found an employee eating food in the prep area. Poor hygiene and activities of food workers: Pavone’s Eatery had six violations, none of which were in critical condition. The inspector found the floor area under the three bay sink was not clean with heavy build up. Improper construction and maintenance of physical facilities: The inspector found the hand wash sink was not easily accessible at time of inspection, empty bottles and ladders were stored in front of it. The inspector found the bakery was open and running without hot water. Improper sanitary facilities and controls: The inspector found food items stored on the floor. Lyncourt Bakery had five violations, none of which were in critical condition. The inspector found a child playpen stored in the server area. Miscellaneous, economic violation, choking poster, training: This was corrected and a quarter of a pound of garlic and oil was thrown away. The container was stored on the counter surface at room temperature. Improper cooling and refrigerated storage of potentially hazardous foods (critical): The inspector found a small container of garlic and oil found at 71 degrees at the hibachi station. This was corrected and around three pounds of cooked corn on the cob and around 4 pounds of cooked prawns were thrown out. The Manager told the inspector that the products were put in the cooler at 10:30 a.m. The products were found stored in the double stacked containers, and the bottom of the containers were found to not be in contact with the cooler. The inspector also found in the top portion of the preparations cooler at the cook line, cooked corn on the cob was found at 53 degrees and cooked prawns found at 54 degrees. The shallow pans were replaced with deep pans and replenished with food from the freezer. This was corrected, one pound each of chicken, beef, crab meat, 12 whole shell eggs were thrown away. The manager told the inspector that the foods were put in the cold holding table about an hour before, and were in cold pans that were not in contact with cold water. Improper cooling and refrigerated storage of potentially hazardous foods (critical): The inspector found at the Hibachi Bar, the following foods were stored in the cold holding table at each temperature: A large pump spray container of soap in the mop sink was not labeled either. Reinspection is required.įoods adulterated or received from unapproved sources (critical): The inspector found shellfish not from approved sources, that were improperly labeled or tagged and the tags were not retained for 90 days.įoods not protected from contamination by other sources (critical): The inspector found a squeeze bottle on top washing machine containing a soap that was not labeled.
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