Feb 18, 2022
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 1Basic: 4Total: 6
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (48°F - Cold Holding) in walk-in cooler. The chef placed raw calamari on ice. Corrective Action Taken
53B-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
14-71-4
Basic - Duct tape used to repair nonfood-contact surface on walk-in cooler door.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board.
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.