OUR PLACE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rusted cans cream of mushroom soup, 2 cans

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna (47F - Cold Holding); chicken (46F - Cold Holding); cooked potatoes (48F - Cold Holding); roast beef (47F - Cold Holding); turkey cooked (50F - Cold Holding); walk in cooler- meatloaf (45F - Cold Holding); baked chicken (46F - Cold Holding); lasagna (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); chicken (46F - Cold Holding); cooked potatoes (48F - Cold Holding); roast beef (47F - Cold Holding); turkey cooked (50F - Cold Holding); See Stop Sale walk in cooler- meatloaf (45F - Cold Holding); baked chicken (46F - Cold Holding); lasagna (47F - Cold Holding). Thermostat was bumped by stock. Thermostat was turned down. Some food items were in proper temperature, others were corrected on siteRepeat Violation Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Cloth used as a food-contact surface. Micro fiber wiping cloth under unwashed baking potatoes. Operator removed wiping cloth. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on counter in front service area near food and clean equipment

Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans wet nesting operator I stacked pans for proper drying.

Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment

Basic - Presetting of unwrapped silverware and/or tableware outdoors.

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. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw chicken 43F cold hold, raw pork 43F cold hold. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken raw shelled eggs stored in reachin cooler on cookline

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed banana bread stored uncovered on rust pitted shelf in reachin cooler Employee voluntarily discarded

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cole slaw with no date mark in walk-in cooler

Basic - Clean linens stored on floor. Observed in dry storage shed at back of store Corrected-observed manager placed on shelf Corrected On-Site

Basic - Hole in or other damage to wall. Observed in dry storage area

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles on cookline Corrected-observed employee remove Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food and grease build up on cookline equipment

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 employee drinks stored in reachin cooler Corrected-observed employee discard Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil on shelf under griddle top worn and ripped

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage thawing in standing water in dish area Corrected-observed employee move to walk-in cooler Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Observed old warmer stored outside

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer on service line tested at 0ppm , employee discarded and refilled , tested at 50ppm Corrected On-Site