Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 9, 2011 | 95 |
|
Mar 8, 2012 | 90 |
|
Jul 11, 2012 | 97 |
3-501.16 Maintain potentially hazardous food at 135 F or above.// Chicken breast 103-127 F and breakfast sausages 111-120F in holding unit. //PIC voluntarily discarded.
Mar 8, 20123-501.16 Maintain potentially hazardous food at 135 F or above.// Sausages 112F in hot holding unit.// PIC voluntarily discarded.
3-501.16 Maintain potentially hazardous food at 41 F or below.// Grilled chicken 47F from 3/7/2012 was stored overnight in bottom RI cooler ambient temperature 40F.//PIC voluntarily discarded grilled chicken. Cooked chicken 57F was prepared on 3/7/2012 stored overnight in WI cooler, ambient temperature 39F with calibrated thermometer.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.///Mildew stains on cooler gaskets and outer lid of ice machine.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Chlorine solution is <10ppm.//COS//PIC has chlorine packets to use until manufacturer repairs dispenser.
5-205.15 Repair condensate leak.// Ceiling in kitchen is leaking from AC unit.//PIC has called repairman. 5-205.15 Repair condensate leak in WI freezer.//Ice buildup.
Repairman is onsite to fix leak in ceiling. No food is being compromised due to leak, equipment has been moved away from leak.
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Address |
Distance |
---|---|---|
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