Dec 28, 2022
Food-Licensing Inspection
Inspection Completed - No Further Action
22-57-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attachments Glass Dishwasher did not reach 160F.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over prepared soup - operator moved chicken to lower shelf. Corrected On-Site
29-34-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spray hose at 3 compartment sink.
41-18-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm); operator corrected Triple Sink (Chlorine 100ppm). Corrected On-Site
31B-03-4
Intermediate - No soap provided at handwash sink. Missing from front counter hand sink - operator provided. Corrected On-Site
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. Emailed copy to operator. Corrective Action Taken