Friday April 27th, 2018 2:54AM

Food Inspections


Inspected by: Holly Cochran
Inspection Date: 03/14/2017
Inpection Notes

4-2B Violation of Code: [511-6-1.05(7)(a)1] Pans stacked beside 3 compartment sink had heeavy accumulations of food residue. Pans must be washed thoroughly before being moved to the shelf to air dry. Tea urn at front had heavy grease residue on the interior. Clean/sanitize equipment thoroughly. COS- Pans were moved back to the 3 compartment sink to be WRS. Tea urn was moved to be WRS. Corrected On-Site. New Violation. 5-1A Violation of Code: [511-6-1.04(5)(a)] Raw chicken breasts were not reaching the minimum cooking temperature of 165 degrees Fahrenheit. Breasts are not uniform in size, the 12 minute fry time is not sufficient to correctly cook the larger pieces. COS- Worked with manager to determine how much additional time needs to be added to the fry time for the largest pieces. Chicken will be temped after the 12 minute cook time, and large pieces will return to the fryer for two additional minutes. Corrected On-Site. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Floor drain had accumulations of food debris. Drains should be cleaned nightly to prevent the attraction of pests. COS- Manager removed food from drain. Corrected On-Site. New Violation.

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