Jul 22, 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. Chlorine tested at 0ppm.
12A-09-4
High Priority - Single-use gloves not changed as needed after changing tasks. Employee touched dirty walk-in cooler door handles with gloves on and continued to work with food without removing gloves and washing hands. Corrected On-Site
29-42-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose bibb connection only. Repeat Violation
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut Tomatoes at 54°- ambient cooling 45 minutes-First temperature taken at 9:23am at 54° and second temperature taken at 10:10am at 54°. Cut tomatoes dropped 0 degrees. Cut tomatoes ambient cooling covered in walk-in cooler. Recommend uncovering the container while cooling.
14-09-4
Basic - Brown baker's table cutting board has cut marks and is no longer cleanable.
10-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside the pecan container. Observed in front preparation area. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 84°-Soup station.
08B-17-4
Basic - Unwashed tomatoes stored over pickles in walk-in cooler.