34: Broken thermometer in sauce and lettuce cooler. Manager replaced thermometer.
37: Boxes of to-go items stored on floor in dry storage area. Please place these items at least 6 inches off the floor.
37: Boxes of Raw beef stored on floor in walk in cooler.
39: Dry wiping cloths stored on line counter. Please place wiping cloths inside of sanitizer bucket.
43: Please store black togo plates upside down.
44: Employee did not change gloves after touching raw meat. He proceeded to to touch shredded cheese. Employee touched his clothes and did not change gloves.
45: Cutting boards are stained and have too many grooves. Please replace.
45: Reach in cooler across from grill bottom door does not properly close. Please repair.
45: Grease build up on the side of fryers.
45: Red microwave is dirty. Please wash,rinse and sanitize
46: Commercial dishwasher is not dispensing any sanitizer.
46: Establishment does not have chlorine nor quaternary ammonium sanitizer test strips.
49: Back hand sink (near butcher area) is leaking underneath sink when water is running. Please repair.
53: Ceiling tiles are dusty near vents.
53: Wet floor throughout back of kitchen.
53: Floor tiles missing.
55: Current permit is not posted. Permit from 2022 is posted. Permit does not expire until June 30,2023 per health space.
Additional Comments
Violation #4 was corrected. Violation #20 was corrected. Violation #26 was corrected. Establishment got new cutting boards. Back handsink pipes were fix,so they are not leaking anymore when water is ran.
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
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
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
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
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
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
44 Gloves used properly
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
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
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
