Zuckerellos
| Inspection Date | 01/31/2024 |
| Inspection Disposition | Inspection Completed – No Further Action |
Inspection January 31st, 2024
Violations
| Code | Description |
|---|---|
| 36-22-4 |
Basic – Floor area(s) covered with standing water By triple sink. |
| 08A-05-6 |
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food Raw beef carpaccio stored over ready to eat vegetables in salad flip top. Operator stored all items properly. Corrected On-Site |
| 03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Expo area – butter (55F); fresh garlic in oil (93F). Items placed out less than an hour ago. Operator placed butter in ice bath to quick chill. Operator placed fresh garlic in oil on Time as a Public Health Control. Provided paperwork to operator and reviewed. Corrective Action Taken |
| 11-27-4 |
Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment Provided handout to operator. Corrected On-Site |
| 22-02-4 |
Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime 1. All bar soda guns and expo fountain nozzles. n2. Expo glassware storage – shelf liners visibly soiled. n3. Expo magnetic knife rack visibly soiled. |
| 31A-11-4 |
Intermediate – Handwash sink used for purposes other than handwashing Bar Handsink being use to dump items. |
| 31B-03-4 |
Intermediate – No soap provided at handwash sink By triple sink. Operator replaced. Corrected On-Site |
| 27-16-4 |
Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink Expo hand sink. Water 78F. |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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