Jul 1, 2021
Routine - Food
Inspection Completed - No Further Action
22-41-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine 0 ppm chlorine not sanitizing properly at time of inspection, set up 3 compartment sink wash rinse and sanitizer recommend Manager to check dishmachine daily.
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the back food prep kitchen, Manager notify current pest service to treat the specific area in kitchen, per Kay next routine inspection.
12A-09-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing mask touch mask while wearing gloves continue to placed dishes in dishmachine did not washing hands. Explained to employee ( educated operator )
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw hamburgers patties 46° stored inside reach in cooler drawers on the cook line Less than 4 hours per operator, recommend to quick chill product removed place inside freezer, also use ice bath for small amount hamburgers. rechecked @ 2:40 temperature 34.7°f Corrected On-Site Repeat Violation
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to Manager did not know the Big 6 Foodborne illness educated Manager found Big 6 posted in office.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has red stains left on the surface used for salads, sandwiches.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to check for dishmachine or 3 compartment sink. Manager found chlorine test strips. Corrected On-Site Repeat Violation
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the back prep kitchen. Manager placed towels in dispenser Corrected On-Site Repeat Violation
31B-06-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not able to dispense electronic eye not working properly.
38-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no shields on lights in the dry storage room
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed water on the bottom of reach in cooler, located front cook line used for salads and sandwiches.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths stored on back prep counter.