Aug 20, 2021
Routine - Food
Call Back - Complied
27-16-4
Intermediate - - From initial inspection : Intermediate - .There is no cold water at hand sink located by prep area in kitchen. - From follow-up inspection 2021-08-20: Time Extended
16-37-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2021-08-20: manager has some in order Time Extended
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Vent is missing on cooks line. - From follow-up inspection 2021-08-20: Time Extended
14-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2021-08-20: Time Extended
40-06-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - From follow-up inspection 2021-08-20: Time Extended
13-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2021-08-20: Time Extended
23-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on floors around grease container. - From follow-up inspection 2021-08-20: Time Extended
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located on cooks line. - From follow-up inspection 2021-08-20: Time Extended
29-49-6
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Located on cooks line. - From follow-up inspection 2021-08-20: Time Extended
Aug 18, 2021
Routine - Food
Warning Issued
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
27-16-4
Intermediate - .There is no cold water at hand sink located by prep area in kitchen.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink. Corrected On-Site Repeat Violation
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Vent is missing on cooks line.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
08B-38-4
Basic - Food stored on floor in freezer and prep area.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on floors around grease container.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located on cooks line.
29-49-6
Basic - Standing water in bottom of reach-in-cooler. Located on cooks line.
29-19-4
Basic - Standing water in floor drain/floor drain draining very slowly. Located at mop sink.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site