Oct 13, 2021
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit sliced pepperjack (39-51°F - Cold Holding); sliced swiss (40-51°F - Cold Holding); sliced provolone (39-53°F - Cold Holding). Per employee cheeses in line approximately 2.5 hrs. Cheeses over stacked above chill line. Employee removed over stacked portions of cheese and moved to walk in cooler to rechill. Corrective Action Taken Repeat Violation
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzles and ice dispenser chute have buildup of mold like substance.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Ceiling tiles against wall partially blocking hand sink in back prep area.
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle in cleaning bucket by mop sink. Employee labeled bottle. Corrected On-Site
36-03-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged by door into kitchen area. Remodeling in progress.
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave in back prep area. Employee cleaned. Corrected On-Site