Nov 18, 2021
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw bacon stored over open container of pancake batter in standing reach in cooler across from triple sink, employee rearranged all items. Corrected On-Site
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60°F - Cold Holding) in small reach in cooler by cook line, per employee eggs have been consistently taken out of cooler for approximately one hour.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (98°F - Hot Holding) on stove top on cook line, per employee links have been there for approximately 30 minutes, employee reheated links to 165°F Corrected On-Site
31B-03-4
Intermediate - No soap provided at handwash sink. In outside unisex bathroom, employee corrected during inspection. Corrected On-Site
35B-03-4
Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Door to outside bathroom. Repeat Violation
45-04-4
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small portable fryer in kitchen not under hood system.