Jul 12, 2021
Routine - Food
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm. Manager changed sanitizer bucket, dish machine still registering 0 ppm. Manager stated he will call repair person for dish machine and sanitize dishes in three compartment sink until dish machine is repaired.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler in front of pass through window: cream cheese (44°F - Cold Holding); provolone cheese (44°F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed in reach-in freezer to reduce temperature: cream cheese (41°F - Cold Holding); provolone cheese (41°F - Cold Holding). Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dr Pepper nozzle on soda machine in dining room slimy. Hot water nozzle on coffee machine in dining room has lime buildup.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, flan, sliced ham stored in reach-in cooler in storage area. Manager stated items produced the previous day.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop soy sauce stored in back of kitchen. Manager discarded bowl. Corrected On-Site
14-05-4
Basic - Cardboard used to line food-contact shelves. Paper used to line shelves in kitchen next to oven and grills. Repeat Violation
14-11-4
Basic - Equipment in poor repair. Gaskets for reach-in freezer in prep area torn.
36-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor in dish area around hot water heater. Floor in kitchen beneath grill greasy.
14-69-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers in upstairs dry storage.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle stored in bucket of water next to oven, 85°F. Repeat Violation
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep area has food debris buildup.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mop sink outside back door has grease and food buildup.
08B-12-5
Basic - Stored food not covered. Beef broth in reach-in freezer located in upstairs dry storage.
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to hand washing sink in prep area dusty and greasy. Walls in kitchen greasy. Repeat Violation
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket behind front counter, 0 ppm. Employee changed water, 50 ppm. Corrected On-Site