Oct 14, 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. Tested at 0 ppm. Chlorine bucket was empty, manager hook up new bucket, machine primed, re tested at chlorine 50ppm Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes on pizza make table 47F, per manager over night.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes on pizza make table, per manager over night. See stop sale.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food residue on Shelves in walk-in
36-10-4
Basic - Soiled floor in walk-in under shelves.