Jul 13, 2021
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sour cream 44°f stored on the top panel reach in cooler less than 4 hours, recommend to stored in cooler to quick chill. Repeat Violation
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stains on the yellow cutting boards used on the cook line. Repeat Violation
12B-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating carrots while in the kitchen area.
36-73-4
Basic - Floor soiled/has accumulation of debris. Observed floor tiles has food debris and grease accumulation on the cook line.
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath cutting boards on the cook line.
25-09-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed plastic plates not protected, located in the catering area.
48-01-5
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Checked boiler certification has expired 3/2021