logo

logo-2-4

Callier's (3-25-10)

 CRITICAL VIOLATIONS:

-Cold prep table is holding foods at 44F.  Needs to be 41F or lower.
-Cold meat display is at 46F.  Needs to be 41F or lower.
-Pork BBQ on hot table not reheated to 165F and held at 140F.

NON CRITICAL VIOLATIONS:

-Cannot use cardboard as a floor covering in walk in cooler.
-Provide a working thermometer in cold prep table.  Corrected on site.

*All violations corrected upon 5-4-10 re inspection.