Dec 16, 2021
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 44°f in reach in cooler.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken at 132°f at cookline.
16-37-1
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 rice in reach in cooler.
36-73-4
Basic - Floor soiled/has accumulation of debris, under prep table and cooking equipment.
23-03-4
Basic - Nonfood-contact surface soiled with food debris: shelving under prep table.
29-49-6
Basic - Standing water in bottom of reach-in-cooler at front counter.