C.I.C.C., C.I.C.C. - Inspection Report

Inspection Information:
Facility Type:Restaurant, Restaurant
Inspection type:Routine, Routine
Inspection date:October 18, 2016 October 18, 2016
Number of critical violations:1, 1
Number of non-critical violations:  0, 0
Follow-up Required:  No, No

This facility was given a low hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: At main kitchen, cooler unit #6 and #10, and food insert cooler #2 were not maintaining adequate refrigeration temperature of 4°C or below throughout the day. Operator voluntarily discarded potentially hazardous foods (PHFs) - cheeses, sauce, soup, deli meats - that were time and temperature abused and placed foods that were still safe to consume into another functioning cooler.
Corrective Action: PHFs are to be stored in cooler units maintained 4°C or less. Repair or replace broken cooler units. In the meantime, PHFs can be stored in unit #6 and #10 within a 2 hour time frame; store small portions of food that will be used for immediate meal preparation period and replenish food supply when needed.
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: At main kitchen, cooler unit #6 and #10, and food insert cooler #2 were not maintaining adequate refrigeration temperature of 4°C or below throughout the day. Operator voluntarily discarded potentially hazardous foods (PHFs) - cheeses, sauce, soup, deli meats - that were time and temperature abused and placed foods that were still safe to consume into another functioning cooler.
Corrective Action: PHFs are to be stored in cooler units maintained 4°C or less. Repair or replace broken cooler units. In the meantime, PHFs can be stored in unit #6 and #10 within a 2 hour time frame; store small portions of food that will be used for immediate meal preparation period and replenish food supply when needed.