Jul 5, 2022
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 set 3 compartment sink. Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (48F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (48F - Cold Holding) in walk-in cooler. The owner placed all raw products into stand up reach-in freezer. Corrective Action Taken
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
14-11-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
36-17-5
Basic - Floor tiles missing and/or in disrepair.
10-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
14-72-4
Basic - Observed missing hood filters above cook line.