Oct 29, 2024 · Grade A · Score 13
Cycle Inspection / Initial Inspection
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
Jun 1, 2023 · Grade N/A · Score 23
Pre-permit (Operational) / Initial Inspection
- 02B — Hot TCS food item not held at or above 140 °F. (critical)
- 09B — Thawing procedure improper. (critical)
- 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
- 02H — After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (critical)