Aug 10, 2021
Routine - Food
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (60°F - Cooling)in reach in cooler by prep area. As per operator food cooked yesterday wrapped in plastic and aluminum foil and left in reach in cooler over night. Food never reached 41° F within 6 hours. See Stop Sale
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (60°F - Cooling)in reach in cooler by prep area. As per operator food cooked yesterday wrapped in plastic and aluminum foil and left in reach in cooler over night. Food never reached 41° F within 6 hours. See Stop Sale
41-15-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine over 200ppm) Operator fixed chlorine solution to 100 ppm. Corrected On-Site
08B-38-4
Basic - Food stored on floor. Cases of meat and vegetables stored on the floor in walk-in freezer. Operator stored properly. Corrected On-Site