Wednesday April 1st, 2020 3:58AM

Food Inspections


Inspected by: Kyle Hriczo
Inspection Date: 03/04/2020
Inpection Notes

Violation of Code: [511-6-1.06(2)(o)] Observed main kitchen handsink reaching a max temperature with only the hot water valve open of 84F. A handsink must be able to provide tempered water at 100F for proper handwashing. PIC to have handsink repaired immediately. Environmental Health to be notified when handsink is repaired. New Violation. 4-2B Violation of Code: [511-6-1.05(6)(n)] Observed chemical sanitizing dish machine in operation registering 0ppm chlorine on test strips. Warewashing machine must use chlorine at 100ppm to sanitize dishes. PIC called dish machine technician during inspection, use only 3 compartment sink to wash dishes until dish machine can sanitizer properly. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed interior of ice machine with a heavy accumulation of black debris. Food-contact surfaces must be kept clean to sight and touch. PIC to discard ice and clean interior of machine thoroughly. Once/week or twice/month is recommended for cleaning the ice machine. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed beef, chicken, and diced tomatoes above 41F in chef's cooler underneath grill (see temp log). Time/temperature controlled for safety foods must be cold held at 41F or lower to prevent the potential growth of harmful bacteria. COS: PIC added ice to chicken, beef, and tomatoes which cooled rapidly (see log). Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(6)(a)] Observed seals on chef's cooler (cooler drawers) damaged. The seals need to be replaced. PIC to have all seals replaced. All seals on all temperature controlled units to be checked and replaced as needed. New Violation.

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