Risk Factors

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

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


Code 6
2-301.14 When to Wash - P. Dish washer must wash hands before handling clean dishes, after handling dirty dishes. Discussed with manager who corrected with the employee. CDI
Code 8
6-301.14 Handwashing Signage - C. Need handwash signs at handwash sinks used by food employees. Provided handwash signs and other educational stickers during today's visit. CDI
Code 13
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw eggs and pooled eggs in walk-in cooler stored above produce. Do not store raw meat or eggs above ready-to-eat foods. Foods were rearranged during inspection. CDI
Code 16
3-401.11 Raw Animal Foods-Cooking - P,PF. Prime rib in alto-shaam=95-100 degrees F and had been in the sham for about 2 hours. The gauges on the machine read 180 degrees. Food was moved to the oven to finish cooking to final cook temperature and will have alsto-shaam looked at. CDI

Previous Inspections

Inspection Type Score
Routine Inspection 100.0

2 total inspections