PassLatest Jun 3, 2025
90/100ROUTINE INSPECTION
2 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured mozzarella and feta cheese between 68-70F in salad bar. These items were covered with lids to use for dinner service. [CA] Maintain potentially hazardous food 41F and below. [COS] Cheese were thrown away in the trash can. For dinner service, placed new cheese in ice bath to maintain proper holding temperature 41F and below.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Thermometer display for salad bar unit measured at 70F. [CA] Repair unit to ensure potentially hazardous food is held 41F and below.