Aug 5, 2021
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (48°F - Cold Holding); ham (49°F - Cold Holding); turkey (50°F - Cold Holding); 2nd temperature ; roast beef (45°F - Cold Holding); ham (46°F - Cold Holding); turkey (45°F - Cold Holding) Unit was in and out for a while slicing meats for sandwiches. Ambient temperature is 38° advised rapid chill Corrective Action Taken
41-10-4
High Priority - Toxic substance/chemical improperly stored.chemicals stored on shelf with clean dishes Corrected On-Site
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
53B-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on shelf in walk in cooler Corrected On-Site