Hass Kitchen
Hass Kitchen
| Inspection Date | 01/17/2024 |
| Inspection Disposition | Call Back – Complied |
Inspection January 17th, 2024
Violations
| Code | Description |
|---|---|
| 03G-41-1 |
Intermediate – – From initial inspection : Intermediate – Establishment curing food without an approved variance from the Division of Hotels and Restaurants Curing egg yolks. Warning – From follow-up inspection 2023-11-17: Time Extended – From follow-up inspection 2023-11-30: Time Extended – From follow-up inspection 2024-01-17: No change. Time Extended |
| 03G-50-1 |
Intermediate – – From initial inspection : Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants Sous vide cooking steaks and holding them in cooler for 3 days. Warning – From follow-up inspection 2023-11-17: Time Extended – From follow-up inspection 2023-11-30: Time Extended – From follow-up inspection 2024-01-17: No change. Time Extended |
- Ownership Changed: Current
- Rank:
- Expiration Date: 06/01/2024
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