THE PEASANTRY

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE(52F TO 58.6F)IN PREP AREA.MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE .FAX A LETTER WHEN UNIT IS FIXED(FAX #312 746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO62507-13

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,STORED FROM ABOVE UNIT: TOFU AT TEMP OF 52F TO 54F;VARIOUS KIND OF FISH(SCALLOPS ,SEA BASS) AT TEMP OF 49F TO 56F; CHICKEN AT TEMP OF 53.9F; BEEF AT TEMP OF 53,9F; FRESH EGGS AT TEMP OF 70.7F; SOAKED MUSHROOMS IN WATER AT TEMP OF 66F;NO TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 150.CRITICAL VIOLATION:7-38-005(A) H000062507

• 8

  SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE AND CERTIFIED FOOD HANDLER WASHING AND RINSING MULTI USE UTENSILS(SPOONS, FORKS, CUPS AND FOOD CONTAINERS)IN BOTH 3 COMPARTMENT SINKS(PREP AND FRONT AREA)WITHOUT USING SANITIZING SOLUTION.SET UP SINK (WASH,RINSE AND SANITIZE,100PPM).CRITICAL VIOLATION:7-38-030 HOOOO62508-14

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALUMINUM FOIL FROM SHELVES,IN PREP AREA.PROVIDE A KNIFE RACK FOR PREP AREA.DO NOT STORE KNIFES BETWEEN EQUIPMENT

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR OF DEEP FRYER(EXCESS GREASE BUILD-UP)

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER COOKING EQUIPMENT ,EXCESS GREASE.REMOVE CARDBOARDS FROM FLOORS.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE BROKEN LIGHT SHIELD IN BASEMENT PREP AREA.(THROUGHOUT)

• 42

  APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. NEED TO PROVIDE ICE SCOOP CONTAINER TO STORE ICE SCOOP.