Jan 6, 2022
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. Cold holding: cut ham 45 °F, cut Turkey 45 °F, cut ham 45 °F, cut turkey 46 °F, cut lettuce 46 °F, inspector advised operator to place at foods in walk in freezer.2nd temps at 12:05 pm all foods went below 43 °F Corrected On-Site Repeat Violation
02C-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in reach in cooler.
22-56-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish high temp running at 147 degrees. Inspector advised operator to set up three compartment sink to sanitize dishes. Observed operator set up three compartment 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 milk in reach in cooler.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee container on prep table. Observed employee remove. Corrected On-Site Repeat Violation
36-62-4
Basic - Light not functioning. Observed in walk-in cooler produce.
16-46-4
Basic - Old labels stuck to food containers after cleaning. On dish dry storage.
29-49-6
Basic - Standing water in bottom of reach-in-cooler. Observed on cooks line.