A Caribbean restaurant in Lawrenceville was allowed to re-open last week after a malfunctioning cooler was replaced.
Footprints Café, 706 Grayson Highway, failed its routine health inspection with a 53/U because a prep cooler wasn’t keeping food temperatures at 41 degrees or below.
The facility was asked to close because it was the fourth repeated violation of the cold-holding temperature code, according to the inspector. Air temperature in the cooler was 48 degrees, and multiple food items were above the 41-degree limit. Pasta, chicken and shrimp were all discarded.
Oxtail, cooked the night before, was still above 41 degrees in the walk-in cooler. It, too, was discarded.
The inspector noted there were “multiple critical violations” in the facility and management needed to control food processes and train employees properly.
Multiple items in the walk-in cooler had no date markings, and some items had a discard date longer than 7 days. Food kept more than 24 hours has to date marked and thrown away within a week.
In other violations, the ice machine had mold, multiple sinks had no paper towels and an employee failed to wash hands before putting on gloves to prepare food.
“Our score dropped because one piece of equipment needed to be replaced,” said Colyn Cumberbatch, a manager at Footprints Café.
A new prep cooler was installed the next day and the restaurant was given permission to re-open. Footprints Café will have a follow-up inspection in the next week, Cumberbatch said.
Here are other recent inspection scores from area restaurants.
– by Laura Berrios for the Food & More blog
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