Oct 28, 2022
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 2Total: 3
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line. cooked onions (116F - Hot Holding). Operator reheated to 169°F Corrected On-Site
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is using quaternary sanitizer and only has chlorine test strips
02B-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with signage Corrected On-Site