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10/17/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Manager only able to provide 2 valid food handler cards at time of inspection. Ensure all employees are up to date on their food handlers cards. Keep in a file on site for easy access for future inspections.
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| Inspection Memo: |
Routine Inspection Performed:
-Facility is clean and well organized.
-3 comp sink provided hot water >120*F.
-Quat sanitizer provided compliant at sink and in buckets at 200PPM.
-Cold-holding in compliance <41*F.
-Hot-holding in compliance >135*F.
-Food manager cert provided and up to date.
-Hand wash sinks fully stocked and accessible.
Green Placard issued on this date.
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04/03/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Routine Inspection Performed:
-No violations observed on this date.
-Facility is clean and well organized.
-Food manager cert provided and up to date.
-Cold-holding in compliance <41*F.
-Hot-holding in compliance >135*F.
-3 comp sink provided hot water >120*F.
-Hand wash sinks fully stocked and accessible.
-Quat and Chlorine sanitizer provided in buckets and at 3 comp sink compliant.
Green Placard issued on this date.
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10/02/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed black organic matter on right nozzle of lemonade machine near drive thru. Please clean and sanitize.
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| Inspection Memo: |
Routine Inspection Performed:
-Food manager cert up to date and available.
-3 comp sink provided hot water >120*F.
-Quat sanitizer provided compliant fresh from dispenser and in buckets at 200PPM.
-Cold-holding is in compliance <41*F.
-Hot-holding is in compliance >135*F.
-Hand wash sinks fully stocked and accessible.
Green Placard issued on this date.
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04/10/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed back door to restaurant closed with approximately 1/2 inch gap. When inspector pulled the door, it closed completely. Ensure back door is kept completely shut at all times in order to prevent pest entry into restaurant.
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Observed brisket meat stored at 46*F in reach-in cooler closest to front counter. Observed various sauces in cold-holding unit also between 46*-48*F. Turn down/service unit to ensure all foods are kept at 41*F or less throughout the day.
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| Inspection Memo: |
Routine Inspection Performed:
-Food handler cards and food manager certification are up to date.
-Hot-holding is in compliance >135*F.
-Facility is clean and well organized.
-Hot water provided at three compartment sink >120*F.
-Hand wash sinks supplied and accessible.
-Sanitizer provided at three compartment sink compliant at 200PPM Quat.
Note: Food protection manager certification will expire 5/12/2023.
Green Placard issued on this date.
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09/16/2022: Routine Inspection
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| Violations: | Major - 1 |
| | Minor - 0 |
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Observed sliced cheese in the cold sandwich prep top stored at 49F with no marker to indicate when it was removed from temperature control.
When using time as a public health control, label the food item with the time it was removed from temperature control so that any left after four hours can be discarded.
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| Inspection Memo: |
Observation:
Hot water from 3 comp sink at 120F
Warm water from all hand sink at 100F
Quat sanitizer from sanitizer bucket and 3 comp sink at 200ppm
Cold holding at <41F
Hot holding at >135F
Sliced meat reheated to 185F
