Sep 20, 2023
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. Raw poultry over raw beef in upright unit Corrected On-Site
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked noodles 110°/ Carmalized onions 82°/ operator moved to heat for immediate temperature recovery
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form Corrected On-Site
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer operator has is a meat thermometer, provided a probe thermometer Corrected On-Site
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout - employees working completed form Corrective Action Taken
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in cooler from previous day not dated
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. Handle in Carmalized onions Corrected On-Site