Apr 10, 2024
Routine - Food
Inspection Completed - No Further Action
03B-15-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Quinoa,127 f held less than four hours,heat is increased. Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Kale,51 f,cut lettuce,50 f,arugula,51 f held less than four hours transferred to walk in cooler for a quick chill.After .5 hour,arugula,41 f,lettuce,40 f,kale,40 f Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards are stained throughout the establishment. Can opener is soiled.
16-62-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
29-28-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Combi oven filters.
24-05-4
Basic - Clean utensils not stored inverted or in a protected manner.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
12B-07-4
Basic - Employee beverage container on a food storage rack in kitchen.
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets.
13-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
10-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese,eggs in reach in coolers.
02D-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies at the front line.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Vents at back prep line are dusty.
16-46-4
Basic - Old labels stuck to food containers after cleaning.
35B-05-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
21-44-1
Basic - Sanitizer bucket stored on top of prep table in kitchen.
08B-17-4
Basic - Unwashed lettuce stored over kombucha tea in walk in cooler.