HomeMy WebLinkAboutSals - Food Est - Reinspection - Inspection - 490 MAIN STREET 11/30/2022 t
Establishment Name. Date: � � Pale: of �
fie code C-Critical Item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date
No Reference R—Red ItemPLEASE PRINT CLEARLY Verified
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3
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F €�
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Disccfssion With Person in Charge: orrective Action Required: Ato Yes
Voluntary Compliance o Employee Restriction t
- Exclusion
3 Re<i spedon Scheduled CI Emergency Suspension
U Embargo 0 Emergency Closu—e
0 Voluntary Disposal o Other
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11olatirivis Related to Foodborne Illness Interventions and RI
Factofs(Red lfeursl-22) (Cont.) REQUIREMENTS F01t HIGHLY SUSCEPTHILF,
PROTE(710N F 110iM C11 EM ICA LS POPULA, IONS 11SP).
L_L4L Food a,Color Addilives, 21 3-801.I I(A) Unpasteurized Pre-packaged Juices and
- I I Deverages nj±.Wurnin Labels"
3-202.12 Additives* 3-80L I I(B) U d E ggs*se orPasteurize I *-TTE._14 — Protection Frorn I Inapp ovcd Additives* 3-801,11(l.)) Raw or Partially Cooked Aninial flood and
14 Poisonous or Toxic Substances Raw Sced Sprouts Not Served.
7-101.I I Identifying Information-Original Containers* 3-901.1 I ) Unopened Food Eaaeko�c blot lte-,served,
7-102.11 -Common Name-Workin&Cotttaaituers" ___
7_201.I I Separation--Stormc! _. CONSUMEIt ADVISORY
-5--202JI Restriction-11rescrice and Use*
22 3-603,11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of t)Se4l Aninial Foods'l fiat are Raw,Undercooked or
.7-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitirers,Criteria.-Chernicals* - Pates kgvmv 1/10001
7-204,12 Chemicals rem Washing Produce,Criteria* 3-302.13 Pasteurized Egas Substitute fear lLaw Shell Eggs*
Agents,Criteria*
7_205.11 Incidental Food Contact,,IA1briC81TW -ITSPECIAL IRFQt IREMIENTS
7_-2061I Restricted Ilse Pcsticidca,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)TD)in
7-20Ca.12 Rodent Bait'Statioas* catering,mobile food,temporary and residential
7-20C>.13 Trucking powders,Post Control and kitchen operations should In debuted under the
morrilor!q&* appropriate sections above if related to
(bodborne illness interventions and risk factors,
'i'mmiumPERATURE CONTROLS Citlier 590,009 viohitions relating to good retail
UL Proper Cooking Temperatures fort'"Fs practices should he debited under#29---Special
3-40 1.11 A(l)(2) Eggs- 155,17 Is See, Requircunerits,
E s-Immediate Service 145*1-15sec*
3-401 11(A)(2) Comminuted Fish,Meals&Game
Animals- 155T 15 see,* —.— VIOLA TIONS RELIJ TED TO GOOD)?VAIL 1111A C17CES
3-40I.11(11)(1)(2) Pork and Beef Roast- 130*F 121 min* (111ne Items 23-30)
3401 A I(Aj( lW1)eSjn*cctcd meats- 15�,1 15 Sm Critical andnon-ci-itical violations,which do not relate to fliefoodborne
3-4 6-1.I I(A)(3) Poultry, Wild Game,Stuffed PIIFs, Illness inta)-ventions asid Hskfactors listed above, ran befiound hi the
Stuffing Containing Fish,Meat,Poultry or following Sections offile Food Code and 105 CAll?590,OK
Ratites-1 Ci5"P 15 see.*
3.401AI(( _F1e;;i__ Good Retail Procriceir S90.000\V irile._,nusele,Intact Beef Steaks 145'1` mafY!S�q!q!ta .003
L.. .....
3-401.12 [taw Animal floods Cooked in a LICIILrsonricl IPC-2 _�_04. rWj and Food Protection C—3.
Microwave 165*F �4
3401.11(A I AllOtlierillfll,%-14511,'15scc.* [PC-4 ODS
_Z6, __�VatcrP1uqj�)i1jSand Waste —FE7—5 ,
FC--6 .007
17 I6.111fing or 110,Holding 27. PI lys ic alp�i_FH E
..3-403.1 I(A)&(I)) PIIFs 165'F 15 sec, 28 P)isonous orToxic Kin-t-critits FC-7 .008
3-4011 I(B) Microwave- 165'F 2 Minute Standing 29, )cci I Re uiremenis .00
�j .ar eq__ .......36 0 Ifie r
e
3_403,1 1(Q Commerciidly Processed RT11 ForiT
14011F*
3-403,t I(E) Rennihiing Unsliecd Portions of Beef Denotes critical item in the fiedost 1999 Food Code or t 05 CNIR 590.000.
Roasts"
=8 Proper Cooliag,of PIIFs
3-501.14(A) Cooling Cooked P1,11's from 1401T to 7CPF
Within 2 Hours and From 701F to
4 19,74ST Within 4 1 lours,*
.3-.50 1. Cooling 111IF's Made From Aanbient
Temperature Ingredients to 4 1 OF/45*F
Within 4 Hours*
3-501.14(C) rn P111's Received at Temperatures
According to Low Cooled to 4 1 IF/4 5T
Withivi Hours.*
�Crxcwl6n 'Methods for Pfffis
19 PlIF flat and Cold Holding
5-0 F I 6(B) Cold PI4Fs Maintained at or below
590.004(F) 4 1'1/4 50 F*
-3-501.16(A) Hot P11Fs Maintained at or above 140*F.
3-50L16(A) Roasts Ifeld at or above 130*1,'.
50 -Thne as a Public Health Control
3-501.19 'rune as as public Health Control*
590.004(it) Variance Requirement