Mar 4, 2022
Routine - Food
Call Back - Complied
16-37-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kits for the location. - From follow-up inspection 2022-03-04: Time Extended
Mar 2, 2022
Routine - Food
Warning Issued
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Hard Boiled eggs (54F - Cooling); Cooked shrimp (48F - Cooling) in the upright grill reach in cooler. Had been in the cooler over night per the operator.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Hard Boiled eggs (54F - Cooling); Cooked shrimp (48F - Cooling)
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Raw hamburger (54F - Cold Holding); Raw sausage (51F - Cold Holding) in the grill reach in cooler, had been in the unit over night per the operator.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw hamburger (54F - Cold Holding); Raw sausage (51F - Cold Holding) in the bread cooler had been in the unit over night per the operator.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kits for the location.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink at the bar. This is a repeat violation from 09/09/21 and 03/29/21. Discussed with operator keeping paper towels at the hand wash sink. Repeat Violation
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut tomatoes made the day before per not date marked.