Jul 28, 2021
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb 52f, less than 4 hours. Advised to rapid chill.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray stored in front handsink. Corrected On-Site
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in kitchen.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Corrected On-Site
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.
24-06-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in soiled container by oven.
14-10-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Double door refrigerator gasket torn.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven. Repeat Violation
14-20-4
Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation