Got plans to dine out over the Thanksgiving break? Take a look at how your favorite restaurant fared in its latest health inspection first.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose bib outside of front entrance. Black hose attached to hose bibb.22 total violations, with 7 high-priority violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pineapple 60f and cut watermelon 70f at bar, explained time as public health control, mgr write time on **Corrective Action Taken** High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting red peppers near exit of kitchen without gloves. Employee washed hands and placed gloves on.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs 70f for drinks at bar, employee store time on, spaded to time as public health control procedure **Corrective Action Taken** High Priority - Container of medicine improperly stored. Employee medicine stored in glass double door reach in cooler next to manager office on shelf over food. Moved by manager. **Corrected On-Site** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles ; cooked chicken stew ; cooked beef stew , all items stored in walk in cooler covered with lid with condensation under lid and place there from overnight as per employee. Stop sale issued. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/2 and 1/2 milk ; milk , stored inside flip top 2nd make table cooler on cook line, place there from walk in cooler approximately 1 pm as per employee. No ambient thermometer. Inspector ambient temperature reading at 48F.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prep single container of flan stored in glass double door upright reach in cooler with date mark 10-27-22. Employee stated it's correct date. Stop sale issued **Repeat Violation** **Admin Complaint**
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