Jun 24, 2022
Food-Licensing Inspection
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. -rice at 47F /48 F at 11:25 am covered in reach in cooler cooked and placed in cooler previous night - operator discarded rice - reviewed proper cooling procedures with operator Corrective Action Taken
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice at 47F /48 F at 11:25 am in reach in cooler cooked and placed in cooler previous night - operator discarded rice Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 52F - moved to freezer Corrective Action Taken
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine in back kitchen - operator changed the solution - recheck 100 ppm Corrected On-Site
05-08-4
Intermediate - -No probe thermometer provided to measure temperature of food products. -No conspicuously located ambient air temperature thermometer in holding unit
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled at front counter - operator labeled bottle Corrected On-Site
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.- operator to repair following day
14-06-4
Basic - Wood food-contact surface not properly sealed in storage area near restroom and pass through window between hand wash sinks