14: Food utensils and the handles are directly on foods in the drawers. Please safely store all utensils, and not directly on top of the food.
14: The ice machine has black slime present. Please discard all ice then wash, rinse and sanitize.
14: The lobby fountain ice dispenser has pink slime present. Please wash rinse and sanitize.
14: Dishes/single use items are not inverted. Please cover or invert all dishes.
20: A cooling unit is above 41°F. Please ensure that doors are closed at all times and adjust temperatures if necessary.
20: Several foods are above 41°F. Please keep cold holding lid closed, and I adjust temperatures if necessary. Also , consider ice baths to maintain temperatures .
41: Utensils are stored inside of foods on the lines. Please properly store all utensils .
47: Food is in the sink leading to the dishwasher machine. Please maintain cleanliness even when not in use.
51: The Men’s restroom does not have paper towels present and the toilet was unflushed. Please ensure that all restrooms are fully supplied and clean at all times.
57: Please provide no smoking signs at each entrance of your establishment.
3:
7:
Additional Comments
Please correct all priority violations by May 8, 2024. Failure to do so puts your establishment at risk for closure. Priority violations are any violation 1-27 on the inspection report.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan