Latest published violations
- −5Inspection remark
3-501.16(A)(1) Maintain TCS food at 135 F or above./ Kolaches (wiener-filled) holding in the hot food cabinet >2 hours and measuring 121F-126F were voluntarily discarded. Ensure that hot holding equipment is properly set and pre-heated before loading with heated food (the cabinet temperature was set at 120F).
- −1Code 3-602.11
Label food packaged in the establishment as required by law./ Cold-pressed juices packaged in the establishment and displayed in the refrigerated case at the service counter for retail sale are not labeled to identify the product, ingredients, and name and address of the establishment (the untreated juice warning label is applied to the packages).
- −1Inspection remark
4-602.11(E) Clean surfaces of equipment and utensils contacting non-TCS food any time contamination may have occurred and at least every 24 hours./ Dough residues remaining on the blades and bowls of the mixers after last use.
- −1Inspection remark
4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The dishmachine wash solution temperature gauge is broken or inaccurate (reading 112F; the wash solution measured 122F-131F with a max-registering thermometer).
- −1Code 6-304.11
Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive condensation./ Condensation drippage from the HVAC vents in the food operations and warewashing areas.