ROUTINE INSPECTION
Note: Food safety manager certificate: Jose Rodriguez - 7/6/2027
2 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Freshly cooked quarter chicken stored on the upright oven was measured at 125 oF. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of the potentially hazardous food products are going to be stored at room temperature, a proper time/temperature logs must be used which indicate the time taken out of the safe temperature and the time the food products shall be discarded. The chef reheated the quarter chicken to 165 oF (SA).
- K14: Food contact surfaces clean, sanitized
There was a heavy dirt build-up on the cutting board used to slice the roasted chicken. [CA] Conduct a regular through cleaning of the cutting board or replace the boards often.