Sep 17, 2021
Routine - Food
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temped cooked chicken (85°F - Hot Holding); white rice (117°F - Hot Holding). Operator discarded items at time of inspection.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Temped cooked chicken (85°F - Hot Holding); white rice (117°F - Hot Holding). Per operator items were not going to be used. Operator voluntarily discarded items at time of inspection.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed encrusted material on can opener blade.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored in hand washing sink on cook line. Operator relocated at time of inspection. Corrected On-Site Repeat Violation
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not adequately secured, located inside walk in cooler.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks in cutting board and is no longer cleanable. Repeat Violation
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on preparation tables not in sanitizer solution between uses. Repeat Violation
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing sugar no label.