Nov 3, 2021
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Intermediate: 1Basic: 1Total: 4
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns 64°, less than 4 hours put in cooler.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sautéed onions at 74° less than 4 hours per operator , put in cooler. Corrective Action Taken
16-32-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips.
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.