Jan 26, 2024
Routine - Food
Administrative complaint recommended
22-47-4
High Priority - Dishmachine 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 00 ppm...manager prepared triple sink to sanitize utensils. Repeat Violation Admin Complaint
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....chili date marked 1/14/24, potato salad 1/18/24, whipped cream 1/09/24 in reach in cooler . Stop sale issue . Manager discarded food. Corrected On-Site
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....chili date marked 1/14/24, potato salad 1/18/24, whipped cream 1/09/24 in reach in cooler . Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...in house cinnamon butter , tomato soup in reach in cooler ,manager not determined when food was cooked or prepped .
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chili 46°, tomato soup 46° , raw salmon 46°, raw chicken 45° in bottom shelf in tall glass door reach in cooler and shredded cheese, ham 51°, turkey 50° , prosciutto 51° in flip top reach in cooler and single serve butter 49° in two door reach in cooler at front line . Some food being held less than 4 hours , some food being held more than 4 hours . Repeat Violation Admin Complaint
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chili 46°, tomato soup 46° , raw salmon 46°, raw chicken 45° in bottom shelf in tall glass door reach in cooler and shredded cheese, ham 51°, turkey 50° , prosciutto 51° in flip top reach in cooler and single serve butter 49° in two door reach in cooler at front line . Some food being held less than 4 hours , some food being held more than 4 hours . Stop sale issue . Employee discarded food. .. single serve butter 73° at expo line , eggwash 53° in cook line being held less than 4 hours . Food not repped or portion today . Employee time marked. Corrective Action Taken Repeat Violation Admin Complaint
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...in house cinnamon butter , tomato soup in reach in cooler ,manager not determined when food was cooked or prepped . Stop sale issue . Employee discarded food. Corrected On-Site
06-09-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package....salmon in reach in cooler . Employee removed Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons , tongs, knives at 73°F at cook line . Employee reheated water at 156° Corrected On-Site Repeat Violation Admin Complaint
29-03-4
Basic - Water draining onto floor surface at front line handwashing sink.