Aug 27, 2021
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pies. Corrected On-Site Repeat Violation
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 120f. Less than 2 hours. Advised to reheat. Operator turned up heat. Corrective Action Taken Repeat Violation
41-10-4
High Priority - Toxic substance/chemical improperly stored. Grill cleaner on prep table with seasonings.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored on handsink.
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. All prepared items lacking date mark.
27-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Repeat Violation
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in warewash area.
08B-38-4
Basic - Food stored on floor. Box of chicken on floor in walk in cooler. Repeat Violation
14-69-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer.
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar.