VIDA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream, butter eggs in tall reach in cooler 54-56°F. Person in charge states has been in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall reach in cooler in dry storage area Heavy cream, butter eggs in tall reach in cooler 54-56°F. Ambient temperature of unit 56°F Person in charge states has been in unit overnight. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At the time of inspection, cutting boards stored on hand wash sink in kitchen. Also, observed employee filling pot at hand wash sink. Person in charge spoke with employee and removed cutting boards. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the time of inspection, person in charge unable to provide test strips. Establishment utilizes quatanery ammonium.

Intermediate - No soap provided at handwash sink. At hand wash sink by bar area, person in charge provided. Also, in women's restrooms, soap dispenser is not functioning. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the time of inspection, cheese, rice, beef made this past weekend per person in charge with no date mark. Person in charge date marked. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor in dry storage area, person in charge placed on crate. Corrected On-Site

Basic - Plumbing system improperly installed or repaired. Pipe is not connected under hand wash sink by ice machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen foods in prep sink thawing with no running. Person in charge moved to reach in cooler. Corrective Action Taken