14: The ice machine has black residue present. Please discard all ice, wash, rinse, and sanitize. Please clean the vent with pink residue present also.
20: Please review the temperature log .
26: Chemicals are stored next to food products on the storage shelves. Please store chemicals separate from all food products.
36: Gnats are presents in the facility and on the fly traps. Please ensure periodic extermination to maintain pest control .
37: Uncovered meats are present in the cold holding cooler. Please cover all food as while in storage to prevent contamination.
42: A frying is left in the deep fryer. Please properly store all utensils when not in use.
45: The walk in cooler Has an odor and black residue present. Please safely remove all foods, wash, rinse, and sanitize.
45: The can opener has black residue present. Please wash rinse and sanitize.
46: No test strips are present for the three compartment sink. Please provide test strips and maintain sanitizer levels between 50–100 ppm when in use.
48: No hot water is present at the counter hand washing sink. Please ensure that hot and cold water under pressure are present at all times.
49: The men’s restroom faucet is loose. Please repair the faucet .
51: No paper towels are and a hose is present in the Women’s restroom . No covered receptacles are present. Please ensure that the restroom is supplied at all times, and remove the hose.
51: The Men’s toilet and urinal have lime present. Please remove the lime .
52: The dumpsters doors are open and irregular trash is present on the ground. Please ensure that the doors and leads are closed at all times. Please remove all trash.
53: The Women’s restroom ceiling is damaged . Please repair the ceiling.
53: Ceiling tiles are stained or damaged throughout the facility. Please replace the ceiling tiles.
53: A hole is in the wall of the hallway. Please repair the wall.
57: Please provide no smoking signs at the entrance of your establishment.
3:
7:
Additional Comments
Please correct all priority violations by April 22, 2024. Failure to do so puts so puts your establishment at risk for closure. Any priority violation is 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
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
48 Hot and cold water available; adequate pressure
