Jul 5, 2022
Routine - Food
Inspection Completed - No Further Action
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well meatballs in marinara (99-110F - Hot Holding. Per employee in line approximately 2 hrs. Employee moved meatballs back to griddle to reheat for proper hot holding. Corrective Action Taken
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle under table at drive through window. Manager labeled bottle. Corrected On-Site
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on end of cook line by hot rail. Employee covered beverage and moved away from cook line. Corrected On-Site
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cookline with no hair restraint. Employee put on hat. Corrected On-Site