Oct 14, 2022
Food-Licensing Inspection
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. Bar dishmachine sanitizing at 0/ppm/chlorine.
41-10-4
High Priority - Toxic substance/chemical improperly stored. By prep table/stainless steel cleaner spray/cookline/corrective action taken/operator stored chemical in proper area. Corrected On-Site
29-34-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By walk in cooler/outside
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters.
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, quaternary test strips.
08B-38-4
Basic - Food stored on floor. Bread/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site
14-20-4
Basic - Ripped/worn tin foil used as shelf cover. Prep table/cookline