- Basic - Food stored on floor. Observed container of granulated sugar on floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer needed in refrigerator. Observed potato salad, coleslaw and cooked and raw meat held within unit.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink covered by large microwave.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 106° F, ribs at 125° F, not held more than 4 hours, items moved back to grill. **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar bag **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 115 in cooler not held more than 4 hours. Placed back on grill and brought back to 135° **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small black unit.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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5/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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