May 6, 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. -Dishwasher in bar (Chlorine 0ppm) Contacted maintenance during time of inspection. Discussed using three compartment sink until dish machine is working
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (70F - Cold Holding) Diced tomatoes(56F - Cold Holding-retemp 40 degrees Fahrenheit ); shredded cheddar(58F - Cold Holding- retemp at 40 degrees Fahrenheit ); diced ham(58F - Cold Holding-retemp at 40 degrees Fahrenheit ) Discussed adding butter to Time as a public health control Observed the maintenance for coolers on premises Operator began moving items to walk-in cooler and walk-in freezer Operator ice bath items on make table during time of inspection. Corrective Action Taken
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun in bar area Operator cleaned gun during time of inspection. Corrected On-Site
24-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans in dish drying area
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack
36-01-4
Basic - Floor not cleaned when the least amount of food is exposed. -floor at cooks line has accumulation of grease
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. -on stove handle
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler adjacent of flat top grill
25-05-4
Basic - Single-service articles improperly stored. -coffee filters at wait station not covered
21-10-4
Basic - Soiled dry wiping cloth in use. -at prep station in kitchen
08B-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over tuna salad in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line