The temperature of the soup measured 166 degrees Fahrenheit. Incorrect methods are used to cool potentially hazardous foods, specifically: A deep container of soup was placed in the walk-in fridge and covered with deli paper. Staff could not identify when the roast beef was left out. A small container of cooked roast beef is being stored at ambient temperatures on the lower shelf of the center prep table in the kitchen. Staff stated the shell-eggs were recently placed out of temperature (within a few hours). Temperature of eggs at 60 degrees Fahrenheit. There are raw eggs in the shell stored on the back shelf of the dough-room/bun-room. There are raw eggs in the shell stored on the lower shelf of the center prep table in the kitchen. Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Several dozen raw eggs in the shell are stored at ambient temperatures in two food-prep areas in the facilities. Lane County restaurant inspections Cornucopia Market & Deli Semiannual restaurant inspections from April 3. Latest inspections are now viewable here. Restaurants display a placard by the entrance to indicate whether they have passed their last inspection. Restaurants scoring below 70 must be reinspected within 30 days or face closure or other administrative action. Scoring: Scores of 70 or higher are considered compliant. Violations recorded on consecutive inspections result in point deductions being doubled. Priority violations deduct 5 points, and priority foundation violations deduct 3 points. Violations: Restaurant scores are based on a 100-point scale. Twice annually, licensed restaurants receive unannounced inspections that focus on food temperatures, food preparation practices, worker hygiene, dish-washing and sanitizing, and equipment and facility cleanliness. This is a snapshot of the inspections conducted by the Lane County health department.
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