Latest published violations
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below./// Make table cooler: Cooked grilled chicken, shredded cheese and sliced ham at 45F degrees. Walk in cooler: Cooked chicken, pork chops and meat loaf from the previous day at 45F degrees.///COS Make table cooler items were placed in RI freezer to cool. Walk in cooler items voluntarily discarded.
- −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.///Food debris on storage shelves in WI cooler. Rusted shelving throughout the facility. Grease and food debris on the exterior of cooking equipment. Food debris in low boy cooler. Food debris and ice in RI freezer.
- −2Code 6-501.12
Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and grease on the floor under and behind equipment. Residue on ceiling vent tile throughout the facility.