Tuesday September 19th, 2017 7:50AM

Food Inspections


Inspected by: Evan Biles
Inspection Date: 08/31/2017
Inpection Notes

Violation of Code: [511-6-1.06(2)(c)] Both handwashing sinks in establishment unable to reach 100F. Maximum temperature recorded after several minutes of hot water running was 97F. COS: CFSM adjusted water heater. Sink now tempered to above 100F Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Multiple pans and containers found above 3 compartment sink built up with dried food debris and grease. Must use water of adequate temperature to remove grease residue. Food contact surfaces must be clean to sight and touch. COS: Pans and containers set aside in 3 compartment sink for detailed cleaning Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.04(6)(e)] Cooling egg rolls, seasame chicken, and raw chicken over night in large quantities not sufficient to meet the time and temperature requirements as observed through temperature observations. Foods must reach requirement by using effective methods such as smaller quantities, shallow pans, ice baths, or by allowing containers to be uncovered for duration of cooling process. New Violation. 15B Violation of Code: [511-6-1.05(6)(h),(i)] Maximum temperature recorded at 3 compartment sink only 97F. A sink provided for manual warewashing must be able to provide a wash solution of at least 110F. COS: Hot water heater adjusted. Warewashing sink now supplies hot water at temperatures in excess of 110F. Corrected On-Site. New Violation. Remarks Discussed routine maintenance of grease hood

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