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14: 740 The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Also, labels need to be kept for 30 days in chronological order. Maintain shellstok tags for 30 days after the last shellstock was sold. Keep these tags in chronological order.
Corrective Actions: Maintain shellstock tags for 30 days after the last shellstock was sold. Keep these tags in chronological order.
15: 470 Shell eggs in walk in observed stored above ready to eat foods and/or foods or foods that require a lower cook temperature (Chard). Store eggs below ready to e (RTE) at foods and below foods with a lower cook temperature.
Corrective Actions: Store eggs below ready to e (RTE) at foods and below foods with a lower cook temperature.
16: Bar low temperature dish machine and kitchen low temperature dish machine did not deliver any ppm chlorine. Wash, rinse and sanitize wares in 3 compartment sink until dish machines are repaired and delivering chlorine. Follow up item.
Corrective Actions: Wash, rinse and sanitize wares in 3 compartment sink until dish machines are repaired and delivering chlorine. Follow up item.
25: 930 Foods that are undercooked (salmon, beef tips, steak) do not have a consumer advisory asterisk next to the menu item. Apply an asterisk on each menu item that is offered undercooked.
Corrective Actions: Apply a consumer advisory asterisk on each menu item that is offered undercooked.
28: 3380 Chorine is being used to be dispensed through the wall dispensing unit (sink and surface sanitizer). The parts per million (ppm) of bleach is above the approved level of 50-100 ppm. Acquire the proper sanitizer to sanitize through the dispenser or use chlorine at the proper parts per million (50-100 ppm).
Corrective Actions: Acquire the proper sanitizer to sanitize through the dispenser or use chlorine at the proper parts per million (50-100 ppm).
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| Description | Temperature | State of Food |
| risotto | 41 °F | Cold Holding |
| mozzarella | 35 °F | Cold Holding |
| arugula | 42 °F | Cold Holding |
| onions, 158F; pepper sauce, 164F, steak sauce, | 171 °F | Hot Holding |
| cheese sauce | 161 °F | Hot Holding |
| pancetta | 41 °F | Cold Holding |
| proscuitto | 42 °F | Cold Holding |
| lettuce, cut | 43 °F | Cold Holding |
| tomato, cut (2 hours) | 45 °F | Cooling |
| chicken breast | 184 °F | Cooking |
| spinach | 41 °F | Cold Holding |
| baguette sandwich (w/meat and cheese) | 43 °F | Cold Holding |
| egg noodeles | 41 °F | Cold Holding |
| milk, 41F | 35 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar low temperature dish machine | chemical | 0 | chlorine | 116 °F | ||
| 3 compartment sink | chemical | 500 | chlorine | |||
| kitchen low temperature dish machine | chemical | 0 | chlorine | 103 °F |