- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching cut tomato, cut leafy green on cook line. Corrected with gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, meatballs 49° in walk-in cooler holding other foods 38-41°, unknown time, not cooling, were next to door during delivery stocking. Moved to freezer to quick chill.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 300 ppm chlorine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup 107-107° during inspection 15-20 minutes, moved to ice bath, unknown exact 135° start.
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5/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk-in cooler.
- Basic - Nonfood-contact equipment in poor repair. Splashguard at line hand wash sink.
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1/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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