Apr 7, 2023
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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breast 45°F-48°, cooling over night in deep covered bus bins in walk in cooler. See stop sale
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breast 45°F-48°, cooling over night in deep covered bus bins in walk in cooler.
22-45-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator set up chlorine sanitizer at 75ppm. All dishes were sanitized. Corrected On-Site
03G-43-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged raw and cooked meat.