Latest published violations
- −5Code 3-401.11
Cook ground meat, mechanically tenderized meat, or ground fish to at least 155 F for at least 15 seconds.// Hamburger was cooked to 140 F and was immediately plated for service. COS - hamburger was placed on the grill to continue cooking as required to reach 155F before service.
- −1Code 3-304.12
Store scoops left in TCS foods with handles above the top of the food of the container.// The handle of the scoop of rice being stored directly in the rice. 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Knife being stored in between cooler and not on a sanitized surface
- −5Inspection remark
4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// The low temp Chlorine dish machine read 0 PPM when tested three consecutive times. The establishment plans to use the three compartment sink until the dish machine is repaired