Redz Urban Table

Inspector notes: Cutting boards at in-use prep-style refrigerators were observed with dark discoloration throughout. Cutting boards should be maintained to be smooth and easy to clean. Please resurface or replace

Inspector notes: Observed prep-style refrigerator (unit closest to north facing wall) with an ambient temperature of 57F as measured with min-max thermometer that was holding out-of-temperature TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Cutting boards at in-use prep-style refrigerators were observed with dark discoloration throughout. Cutting boards should be maintained to be smooth and easy to clean. Please resurface or replace

Inspector notes: Observed end of spray arm at three compartment sink extend below the flood rim of the sink. PIC hooked sprayer nozzle to faucet base, removing the spray arm from the sink basin and adding an air gap. An air gap of at least 1 inch is required on all water supply lines

Inspector notes: Observed sheet pan of prepped raw tuna on the shelf below packages of raw beef in facility cooling/cold-holding unit in the back kitchen area. PIC moved raw tuna above raw beef at time of inspection. Observed packaged raw ground chicken resting on top of packages of uncooked bacon in facility cooling/cold-holding unit. PIC moved raw ground chicken below uncooked bacon. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed no hand soap at handwash sink located in back kitchen area. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Per PIC, eggs can be cooked to order; there is no consumer advisory on the menu printed on the wall behind the counter, which is the establishment's only menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC printed out a consumer advisory and added it to the menu