Robson Reserve

What the inspector found

• Proper Cooking Time and Temperatures: 3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. Addl Notes: Establishment had grill marked/partially cooked chicken, salmon, and pork items in the walk in cooler. The PIC was unab
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Cut cabbage, cut lettuce, cut tomatoes, and franks-54-59F in the make line unit in front of the grill area.
• Adequate Ventilation and Lighting; Designated Areas Used: 6-501.110 - Core: Using Dressing Rooms and Lockers Addl Notes: There was a cell phone and charger siting on the ledge above the cookline/make line area. Storage of employee possessions was discussed with the person in charge. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be sto

As listed in the inspection report.