Mar 10, 2022
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. Dish-machine measured at 0ppm. Operator primed machine to reach 100ppm. Corrected On-Site
08A-17-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw meatballs not commercially packaged stored over raw fish not commercially packaged in reach in freezer chest. Operator stored properly. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (56F - Cold Holding) and provolone (58F - Cold Holding) in reach in cooler #3. As per operator, food not prepped or portioned today. Cooler left open. Food out of temperature for less than four hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at dish wash area blocked by stainless steal pot. Operator removed. Corrected On-Site
31B-03-4
Intermediate - No soap provided at handwash sink at cook line. Operator put soap at hand sink. Corrected On-Site
41-17-4
Intermediate - Spray bottle containing windex not labeled at wait station. Labeled properly. Corrected On-Site
42-03-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored with clean glasses and clean linens in dish washing area.
08B-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat salad dressings and butter in two door Pepsi cooler. Operator stored properly. Corrected On-Site