PassLatest May 27, 2025
89/100ROUTINE INSPECTION
2 reported violations
- K14: Food contact surfaces clean, sanitized
Chlorine in mechanical warewash measured 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Quaternary ammonia dispenser at three compartment sink at bar did not appear to be working. [CA] Repair/replace quaternary ammonia dispenser and ensure it is in working condition.
- K07: Proper hot and cold holding temperaturesCritical
Chicken wings are par cooked and left in fryer baskets measuring 98F to 119F, per PIC, they had been cooked ten minutes prior. Per PIC, they are placed into a warmer that maintains them at 180F or above. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chicken wings will be cooked to 165F within one hour for use.