Aug 16, 2021
Routine - Food
Inspection Completed - No Further Action
22-49-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and salmon stored over cooked sausage in the walk in cooler. Corrected On-Site
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk in cooler. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (47°F - Cold Holding); mozzarella cheese (47°F - Cold Holding) at the cook line cooler located across from ovens in the kitchen area as per operator since last night.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47°F - Cold Holding); mozzarella cheese (47°F - Cold Holding) at the cook line cooler located across from ovens in the kitchen area as per operator since last night.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the cook line.
31B-03-4
Intermediate - No soap provided at handwash sink located by the 3 compartment sink and cook line.
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
14-74-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 46°F, operator moved TCS food to other cooler. Corrected On-Site
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler located across the ovens.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation