Apr 4, 2025
Routine - Food
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following items were prepared on 4/3: Beef tongue cooked (48F - Cold Holding); Chicken cooked (48F - Cold Holding); Operator removed from service and voluntarily discarded. Provided operator with cooling chart. Corrective Action Taken
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese. Operator removed and stored correctly. Corrected On-Site
01B-38-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. The following items were prepared on 4/3: Beef tongue cooked (48F - Cold Holding); Chicken cooked (48F - Cold Holding); Operator removed from service and voluntarily discarded. Provided operator with cooling chart. Corrective Action Taken
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form and employee signed. Corrected On-Site
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
45-02-4
Portable fire extinguisher gauge in red zone. For reporting purposes only.