Latest published violations
- −1Inspection remark
4-501.11(A) Maintain equipment in good repair (general).// Dish machine leaking. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets on various units throughout prep areas soiled with residue
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of all RI units.// Clean exterior of all equipment.// Accumulation of food debris in ovens.
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below.// Raw pork chops (47F) and ham (49F) stored in refrigerated drawers below stove top. Stove top across from ware washing area.// Banana pudding 50F in make table unit in the drive thru area. All items moved into their respective units at around 9:30am. -COS Raw meats moved to WI cooler, banana pudding moved to bottom of make table unit.
- −5Inspection remark
4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.// Quat sanitizer measured at 0ppm while dishes actively being sanitized in 3 compartment sink. -COS Equipment sanitized with proper quat concentration.