Sep 16, 2021
Routine - Food
Inspection Completed - No Further Action
22-41-4
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 chlorine. Employee setup three compartment sink sanitizer. Tested at 100 ppm chlorine.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake 54F, in server station salad reach in. Moved to walk-in cooler at time of inspection. Corrective Action Taken Repeat Violation
41-10-4
High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored over buckets of flour. WD40 moved outside. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device and no soap at hand wash sink near cook line. provided at handwash sink. Employee restocked at time of inspection. Corrected On-Site
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Small bowl used as scoop in croutons. Server removed dish and replaced with handled scoop. Corrected On-Site
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in tile above kitchen hand wash sink.
14-74-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door salad cooler holding at 60F,
10-08-5
Basic - Ice scoop handle in contact with ice. In server station, and in bar ice well. Employees removed scoops. Corrected On-Site Repeat Violation
14-12-4
Basic - Utensils in poor condition. Grill basting brush in disrepair. Manager replaced at time of inspection. Corrected On-Site