Jul 12, 2021
Routine - Food
Inspection Completed - No Further Action
10-05-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in water 134 F, operator increased temperature in steam table. -Observed in use tongs stored on door oven door handle in kitchen. Operator removed tings and properly stored. Corrected On-Site
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed Italian wedding soup (127°F - Hot Holding); pasta fagioli soup (134°F - Hot Holding)in steam table in kitchen. Operator states holding less than 4 hours, increased temperature at steam table to reheat to 165 F. Corrective Action Taken
41-10-4
High Priority - Toxic substance/chemical improperly stored. -Observed bottle of rubbing alcohol stored on shelf above cook line make table in kitchen. Operator removed container and properly stored. Corrected On-Site
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on shelf above cook line make table in kitchen.
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee wearing silver wrist watch while preparing food in kitchen.
08B-47-4
Basic - Food not stored at least 6 inches off of the floor. -Observed container on cooking oil and flour stored on floor in kitchen. Items removed from floor. Corrected On-Site
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloths stored on dish table in kitchen, grill station make table and pizza station make table. Operator instructed to store all wet cloths in bucket. Corrective Action Taken