- Inspection date
- Grade for this visit
- Not yet graded
- Inspection type
- Pre-permit (Operational) / Initial Inspection
- Violation points
- 29
- Recorded citations
- 7
- Marked critical
- 3
Reported action
Violations were cited in the following area(s).
Recorded violations
- 02ACritical
Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
- 06DCritical
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06FCritical
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- 08CNot Critical
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 09BNot Critical
Thawing procedure improper.
- 10BNot Critical
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- 10FNot Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.