Wednesday June 19th, 2019 9:02AM

Food Inspections


Inspected by: Chelsea Lewis
Inspection Date: 05/29/2019
Inpection Notes

Violation of Code: [511-6-1.07(3)(a)] All handsinks were without hand soap. Handwashing facilities must be adequately supplied with hand soap in order to ensure proper hand hygiene. COS: PIC placed soap at all handsinks. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed container of raw chicken stored above containers of cooked food in reach-in cooler. Raw animal foods must be stored below ready-to-eat food in order of minimum required cooking temperature in order to prevent cross-contamination. COS: PIC rearranged items appropriately. Corrected On-Site. New Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed stuffed peppers, queso, and pork stored in reach-in cooler uncovered. Food must be stored covered to prevent overhead contamination. COS: PIC covered all items. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(6)(o)] Dishes were cleaned and dried without a sanitizing step at the 3-compartment sink. Food-contact surfaces must be washed, rinsed, and sanitized before use. COS: PIC demonstrated to employee how to sanitize dishes appropriately and test solution for correct concentration. Corrected On-Site. New Violation. 5-1A Violation of Code: [511-6-1.04(5)(a)] Observed steak cooked to 135F. Steak must be cooked to 145F unless a consumer advisory is provided. COS: Steak placed back on the grill to cook to 145F. Corrected On-Site. New Violation. 5-2 Violation of Code: [511-6-1-.04(7)(e)] Establishment serving steak undercooked without appropriate consumer advisory. When serving animal foods undercooked, a consumer advisory must be posted on the menu to warn consumers of potential risk of foodborne illness. COS: Establishment to discontinue serving undercooked dishes until proper consumer advisory is posted on menu. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Observed beef tongue, chicken, ground beef, and steak, that had been cooked over 6 hours prior to inspection per PIC at temperatures exceeding 41F (see log). Cooling to 41F must be achieved within 6 hours, with food reaching 70F within first 2 hours. COS: PIC voluntarily discarded of items. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Observed cooked items prepared in days previous to inspection per PIC that were not date labeled. Food must be date labeled to verify that it is not stored or served longer than 7 days from the day of preparation. New Violation.

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