Inspection Date: January 24, 2019
Critical violations: 1 Observed improper hot holding of cooked products (chili at 118° F, hot dogs at 130° F) – corrected on-site – hot hold all products at 135° F or higher.
Non-critical violations: 2 Observed improper hair restraint on prep employee – hat, visor or hairnet required – corrected on-site; observed sanitizer at front wiping cloth solution low, below 50 ppm.
Critical violations: 0 Previous critical violations corrected.
Inspection Date: June 18, 2018
Critical violations: 1 Observed improper hot holding of cooked products (chili) at 98° F at time of inspection –