Feb 16, 2024
Routine - Food
Inspection Completed - No Further Action
03C-98-1
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Partial gyro cone that was previously on rotisserie was placed in chest freezer without being sliced and cooked.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over containers of tartar sauce in walk in cooler.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes, cut lettuce at 45°f. Operator added more ice to container. Corrective Action Taken
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, back kitchen area.
31B-03-4
Intermediate - No soap provided at handwash sink, back kitchen area.
05-06-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
23-24-4
Basic - Buildup of food debris/soil residue on equipment door handles, microwave.
14-45-4
Basic - Cardboard used to line nonfood-contact shelves.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
22-08-4
Basic - Interior of microwave has accumulation of food debris.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -exterior of storage containers with breading.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
14-33-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
14-20-4
Basic - Ripped/worn tin foil used as shelf cover.
36-22-4
Basic - Walk in cooler floor covered with standing water.
36-30-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Bag of sugar in dry storage area.