Sep 20, 2021
Routine - Food
Inspection Completed - No Further Action
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 beef and burgers stored over raw shrimp and fish in the drawer cooler located under flat grill.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47°F - Cold Holding) in the cook line cooler as per operator less than 1 hour.
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Triple Sink (Quaternary >400ppm).
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3 compartment sink.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strip.
23-24-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hand sink handles.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
36-73-4
Basic - Floor soiled/has accumulation of debris. Prep area floor.
14-69-4
Basic - Ice buildup in reach-in freezer. Small black freezer and cooler.
50-04-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation