Jul 6, 2021
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 1Basic: 2Total: 4
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders 118°F, cook line. Manager discarded the product.
22-02-4
Intermediate - Food-contact surface soiled with food debis. - cutting board. - slicer.
24-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans.
14-69-4
Basic - Ice buildup in the walk-in freezer.