Basic – Floor not cleaned when the least amount of food is exposed.Observed grease and debris on floor under fryer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Floor tiles missing and/or in disrepair. Observed floor tiles missing under cooking equipment on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority – Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Observed sanitizer bucket at approximately 25 ppm. Manager corrected to 100ppm. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition.Observed in walkin cooler , 24 lbs Cream Sauce dated 1/2/24 and 30 lbs Red Sauce dated 1/9/24. Operator discarded. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed cut cooked Chicken at 53F and cooked Chicken breast at 56F .Operator removed to freezer. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cooked vegetables peppers and onions for an hour at 78F. Cook placed on grill and heated to 139F Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Observed no test kit for sink and surface at triple sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation