Risk Factors

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

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


Code 14
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Spoons, serving dishes found dirty on rack and were re-washed. Some dishes on drying rack have soap on them. These were rewashed. CDI
Code 8
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. do not use handwash sink for anything other than handwashing. Were rinsing tea urn in handwash sink. Was corrected during inspection. Manager discussed proper handsink handling with employee.
Code 13
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw eggs stored in cooler above ready-to-eat foods. Eggs were moved to bottom shelf during inspection. CDI
Code 19
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Sausage in hot box=106, chicken nuggets in hot box=119, chicken nuggets on table=90. Hot hold items must be held at 135 degrees or greater. Items served on buffet are discarded. Written temperature controlled for safety plan created during inspection and foods discarded. CDI

Previous Inspections

Inspection Type Score
Status Change Comments
Routine Inspection 98.5

3 total inspections