Which restaurants passed, or failed, their inspections?
High Priority - Faucet at three-compartment sink does not reach all compartments. At three compartment sink sink on right side. Sink has two faucet handles to provide water for all three sections but now only able to provide fresh water for ware washing over only one compartment **Warning**
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2022. **Admin Complaint** High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Operator is using non-food grade hose connected to 4 way splitter with no back flow preventer on Auto Parts building which is supplying constant fresh water to food truck **Warning** 4 total violations, with 1 high-priority violation
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato soup in walk in cooler. Manager stated soup was placed in cooler last night to cool down while the soup was still warm. Ambient temperature of the back part of the walk in cooler is between 43.8F and 45.2F. Manager discarded the soup.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese ; American cheese ; provolone cheese ; whipped cream in walk in cooler. Ambient temperature of the back part of the walk in cooler is between 43.8F and 45.2F. Manager moved food to coldest part of the cooler and placed ice bags over food.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above sauce in upright cooler, operator rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint** Inspection Completed - No Further Action High Priority - Toxic substance/chemical improperly stored. Observed cleaning bottle stored on top of bread prep table. Manager removed and stored properly.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed egg rolls , noodles and bean sprouts without time mark. Manager placed time mark on all time control TCS foods. **Corrective Action Taken**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in ware washing area of kitchen. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels Raw chicken ; Raw shrimp ; calamari , employee stated the food was placed on cooler at 12pm and was in use prior. Employee placed ice bath on all items. **Corrective Action Taken**12 total violations, with 5 high-priority violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One crack raw shell eggs in container stored with other raw shell eggs in bottom of reach in make table cooler. Stop sale issued **Repeat Violation** **Admin Complaint** High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table opposite grill by cookline : Raw shrimp 55°, cooked shrimp 55°. Scallops 51° , cooked black beans 47°, slaw 47° , rice 48° pico 50° , cheese 48°. Cheese 47°, cheese 48°. Cooked Pasta 49°. Items placed about 1 hr before. Moved by manager to functioning cooler.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Empty supply bucket. Person In Charge replaced with new supply bucket. **Corrected On-Site** High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to mop sink faucet in non ch6 total violations, with 1 high-priority violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham on the main cook line, mashed potatoes ; rice . Operator adjusted the settings of the auto sham to properly reheat the products. **Corrective Action Taken**29 total violations, with 8 high-priority violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw gizzards on shelf above seafood and raw shelled eggs on shelf above seafood, upright cooler by fryer, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink **Repeat Violation** **Admin Complaint** 26 total violations, with 6 high-priority violations High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Chili ; Simple sauce . Items cooked/chilled yesterday. Operator stated items reached 36f at cooling and have not been removed from cooler today.. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over Raw chicken and raw beef in walk in cooler. Observed Raw chicken stored over raw beef in walk in cooler. Explained the safe storage hierarchy with manager. **Warning**
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2022 **Admin Complaint**5 total violations, with 1 high-priority violation 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.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milks ; chocolate milk in stand alone cooler by kitchen entrance. Door was left opened and was not properly shut. Cooler has an ambient temperature of 42F. Employee properly closed cooler door. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked egg in pan with 16 other shelled eggs in walk in cooler. Eggs discarded. High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front drive through counter window, sausage gravy . Operator voluntarily discarded the sausage gravy. **Corrected On-Site**
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