Inspection August 23rd, 2023Warning IssuedCertain violations were found that did not warrant immediate severe action like closure but were serious enough to require a warning.
Violations
Code
Description
10-17-4
Basic – In-use knife/knives stored in cracks between pieces of equipment
Employee removed the knives to be sanitized.n Corrective Action TakenRepeat Violation
12A-02-4
High Priority – Server handled soiled dishes or utensils and then picked up plated food without washing hands
Employee was informed and washed their hands. Corrective Action Taken
03A-02-5
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit
Swiss cheese 54F stored stacked above the fill line in the top section of the reach in cooler on the cook line. nEmployee stated the cheese had been stored in the reach in cooler for 1 hour
Manager placed the cheese in the bottom of the reach in cooler. Corrective Action TakenRepeat Violation
41-27-4
High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed
Wiping cloth sanitizer solution reading +200ppm chlorine. nManager replaced the solution, new reading 100ppm. Corrected On-Site
03G-43-1
Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants
Establishment is using ROP for cooked sauces and soups with no variance
Emailed and reviewed all information. Warning
31A-11-4
Intermediate – Handwash sink used for purposes other than handwashing
Employee used the hand washing sink on the cook line to rinse a utensil
Employee was informed and removed the utensil to be sanitized. Corrective Action Taken
11-26-1
Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses
Provided the operator with the form, the operator filled out the form before the end of the inspection. Corrective Action Taken
03G-50-1
Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants
Establishment is using ROP for raw meat and cooked sauces and soup with no Haccp
