High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Observed potatoes at 49°F.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Potatoes cooked and cooled overnight at 49°F.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Intermediate - No dishwashing facilities of any kind provided.
10/08/2014
Routine - Food
Warning Issued
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
3/24/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Interior of oven has accumulation of black substance/grease/food debris.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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