Unsatisfactory 12/27/2022
Routine Inspection/Field Review Violations
Wiping cloths properly used, stored, sanitizer concentration Utensils, equipment, linens properly stored, used, handled Food and non-food surfaces properly used and constructed; cleanable Food-contact surfaces maintained, clean, sanitized Non-food contact surfaces maintained and clean Adequate handwashing facilities Proper hot holding temperatures (less than130 degrees) Proper cold holding temperatures (greater than 45 degrees F) Accurate thermometer provided and used to evaluate temperature of TCS foods No room temperature storage; proper use of time as a control Raw meats below and away from ready-to-eat food; species separated