Feb 21, 2022
Routine - Food
Inspection Completed - No Further Action
12A-28-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in cook line, placed hands on pants pocket to check cell phone. After manager instructed, Employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
08A-17-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. WIF-Chicken over cooked potatoes packed on clear bags. Operator placed chicken on bottom shelf Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter flip top-cut melon (46F - Cold Holding), per operator food held less than 2 hours. Ice added for a quick chill. -prep table flip top-lettuce (50F - Cold Holding); yellow peas (51F - Cold Holding). Observed both containers overflow, per operator food held less than 2 hours. Employee empty half of container and placed on RIF for a quick chill Corrective Action Taken
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products.
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned Corrected On-Site
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water, same shelf of customers food. Employee removed Corrected On-Site
21-10-4
Basic - Soiled dry wiping cloth in use. 4 cloth in rack to dry metallic straws. Employee removed Corrected On-Site
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Tap of low boy oven -dry board Employee placed on sanitizer bucket Corrected On-Site