14: The ice machine has black residue present. Please discard all ice, then wash, rinse and sanitize.
14: The cutting board with the cold holding potato salad has discoloration and deep grooves present. Please replace the cutting board.
14: The dishes in several areas are face up. Please invert all dishes or cover them to prevent contamination.
19: Please review the temperature log. All hot holding foods must maintain a temperature of 135°F at all times.
20: Please review the temperature log. All cold holding foods must be at 41°F or below it all times.
34: The cold holding box to the left of the deep fryer area does not have a thermometer present. Please provide thermometers for all cooling units.
38: A cell phone is present on the cutting board to the cold holding box to the left of the deep fryer area. Please ensure that all personal items are stored in a designated area.
45: The hot holding area and reach in heater have excessive food debris present on the outside. Please clean and wash rinse and sanitize the unit.
45: The order monitor above the cold holding wings has excessive dust present. Please dust the monitor and wires.
45: The walk in cooler has rust and dust present. Please safely remove all foods, treat the rust then wash, rinse and sanitize.
48: No cold water is present at the right sink in the women’s bathroom. Please ensure that hot and cold water are present and under pressure at all times.
49: Handwashing sink handle HW
51: The women’s bathroom has pooled water on the floor in the third stall to the right. There are no covered receptacles present in two of the three stalls .
52: The doors to the dumpster are open and trash is present on the ground. Please ensure that the doors are closed and no trash is present on the ground at all times.
53: A pools of water are present through out the facility in the kitchen area. Please dry all floors for employee safety.
53: Several ceiling tiles are discolored. Please replace the ceiling tiles.
54: The vents above the serving area have black residue present. Please wash rinse sanitize.
55: Please have the most current permit posted at all times.
57: Please provide no smoking signs at the entrances of your facility.
3:
7:
Additional Comments
Please correct all priority violations by April 23, 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
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
OUT
19 Proper hot 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
IN
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
38 Personal cleanliness
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
48 Hot and cold water available; adequate pressure
