1936

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee sliced chicken after cooking to be served ( inspector took temperature 148F). Employee was asked to continue to cook chicken. Recheck 189F. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Chicken breast 148F. Recheck 189F.

Basic - Soiled dry wiping cloth in use. Employee wiped up food Debris from under cooked chicken with a dry cloth then placed dry cloth on apron waist to re use. Chef addressed and resolved situation with employee. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Machine primed and tested at 100ppm Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on pastry station upright cooler.

Basic - Stored food not covered. Ice cubes in walk-in freezer not covered. Covered during inspection. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quaternary solution 400ppm. Chef corrected sanitizer solution to 200ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at dish machine.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Wrong test kit for 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cloth used as a food-contact surface under shell eggs at make line. Chef removed cloth from eggs. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour and cornmeal.

Basic - Single-service articles improperly stored. Multiple cases of cups stored on floor in dry storage.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on cutting board at make bar. Chef removed cloth and placed in sanitizer solution. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in sugar . Chef removed bowl from sugar. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaged in food preparation. Employee removed watch and washed hands. Corrected On-Site

Basic - Ice buildup in walk-in freezer on floor near interior door.

Basic - Stored food not covered. Breaded chicken rounds stored in upright freezer and bread stored on a tray in walk in freezer uncovered. Manager asked employee to cover food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grit 118F, mashed potato 120F (2:00-2:30), chef reheated items. Recheck- grits 190F, mashed potato 187F. Corrected On-Site

Basic - Cloth used as a food-contact surface under tea dispenser. Repeat Violation

Basic - Soiled dry wiping cloth in use in multiple areas through out kitchen and cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side at mop sink.

Basic - Cloth used as a food-contact surface under food trays near flat top on cook line.

Basic - Small amount of build up on the interior of the ice machine. Chef asked employee to protect ice and clean machine. Corrective Action Taken