Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. must hand sanitize until machine sanitizes
7/19/2011
Routine - Food
Call Back - Complied
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cookline holding bologna and eggs at 54F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. must hand sanitize until machine sanitizes
Critical - Hand wash sink lacking proper hand drying provisions. cookline.
No copy of latest inspection report.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. used to store sanitizer. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 73F in dining room. Advised to keep refrigerated or use time.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bologna and boiled eggs at 54F in reach in cooler overnight per operator. see stop sale
Critical - Observed raw animal food stored over ready-to-eat food. beef over mozzerella
Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Vacuum breaker missing at hose bibb. Corrected On Site.
7/18/2011
Routine - Food
Warning Issued
Critical - Manager lacking proof of Food Manager Certification.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. QUAT strips.
Critical - No proof of required employee training provided.
Critical - Required consumer advisory for raw/undercooked animal food not provided.
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