Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
Basic - Fan cover in kitchen has accumulation of dust/debris.
High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
07/29/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Chicken **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm .CORRECTIVE ACTION TAKEN . MACHINE CHEMICALS ADJUSTED . 200 PPM .
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Chicken wings **Corrected On-Site**
3/4/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Food-contact surface not smooth and easily cleanable. Wooden bowls **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 60°f, shrimp 55°f, coleslaw 48°f. VOLUNTARILY DISCARDED. chicken 58°f,- CORRECTIVE ACTION TAKEN . PRODUCT PLACED IN WALKIN COOLER . **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Frozen food products have thawed in reach in freezer.
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