Risk Factors

  • Personal Hygiene
  • Improper Holding
  • Contamination
  • Inadequate Cooking
  • Unsafe Food Source

What do these mean to me? [FDA.gov]


Violations

Code 23
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Consumer Advisory is needed in the menu. Provided information sheet for guidance.
Code 14
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer at 3 comp sink is not pulling through the tube . It needs immediate service. Use bleach and water to sanitize at 50-100ppm until Quat sanitizer is repaired.
Code 20
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain cold food below 41F .. Additional ice is needed to surround food containers in ice bath. Do not double stack brussel spouts . Top container sprouts were 54F discard them . Meat in walkin was 46-48F, when cooling separate meat from juice , cool juice in an ice bath, once fat layer separates , remove it then add meat back to juice. Fat layer insulates and slows the cooling process.

Previous Inspections

Inspection Type Score
Status Change Comments
Visit Comments
Visit Comments
Visit Comments
Status Change Comments
Routine Inspection 97.0
Visit Comments
Visit Comments
Routine Inspection 98.0
Routine Inspection 98.0
Routine Inspection 98.5
Routine Inspection 95.5
Visit Comments
Routine Inspection 96.5
Visit
Routine Inspection 96.5
Routine Inspection 96.5
Routine Inspection 95.5
Visit Comments
Permit Comments

20 total inspections