Aug 30, 2021
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Basic: 2Total: 3
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low cooler: jalapeño sauce 54F, no inserts in make table. Per operator, less than 1 hour. Operator put inserts in for better cooling. Corrective Action Taken
14-47-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plywood fryer cover/table not smooth, or non absorbant
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer tested at 0ppm, operator added chlorine, retested at 50ppm. Corrected On-Site