Jan 12, 2024
Food-Licensing Inspection
Inspection Completed - No Further Action
12A-16-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment through front door, walked into kitchen, put on apron and then began portioning shredded mozzarella cheese without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. Corrected On-Site
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At left side white upright reach in freezer; raw sausage stored over opened bag of ready to eat fries. Operator moved raw sausage to lower shelf. Corrected On-Site
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw chicken stored over ready to eat sauce and olives. Operator moved raw chicken to lower shelf. Corrected On-Site
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza lift top cooler; house made pizza sauce (49F - Ambient Cooling 11:30am/49F - Ambient Cooling 11:55am); shredded mozzarella (49F - Ambient Cooling 11:30am/49F Ambient Cooling 11:55am). Items stored in overfilled pans in make top portion of cooler. Operator stated items were portioned less than 1 hour prior. At this rate items will not reach 41F within 4 hours. Operator moved items to reach in freezer. Corrective Action Taken
31B-03-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.
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. At double glass door reach in cooler; cooked ground beef, no date mark. Operator stated prepared 2 days prior, applied appropriate date mark. Corrected On-Site
27-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At kitchen hand wash sink; water temperature only reaching 73°F.