Don Cesar - Society Table

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of stand alone cooler at the end of the cook line.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in zip block bag stored in reach cooler at end of cook line. Discussed with chef.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed on cook line: buttermilk for fried chicken (76°F - Cold Holding); butter (77°F - Cold Holding) Items were added to Time as a Public Health Control written procedures during the inspection. Stored on top of reach in cooler on cook line: egg wash for French toast (51°F - Cold Holding) Chef immediately discarded this item voluntarily. Discussed monitoring all cold holding temperatures to ensure the coolers are maintaining at 41 degrees or below.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Container stored in utility sink on the cook line with running water temping at 110 degree. Discussed with chef.
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. Knife's stored in between reach in cooler lid and prep table. Item removed.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1 live fly flying above prep table with heat lamps.