Name: DRAKE'S OUTER LOOP
Address: 3501 OUTER LOOP, LOUISVILLE, KY, 40219
Rating: 4.2

Passing — Previously Failed | FOOD SERVICE ESTABLISHMENT

3501 OUTER LOOP, LOUISVILLE, KY 40219 Website Google Maps

Latest Score

Last Inspected

Jan 29, 2026

Violations

243

Critical

108

4.2 (495 Google reviews)

Inspection History

Jan 29, 2026

Score: 97

May 9, 2025

Score: 83

Sep 5, 2024

Score: 100

What People Say

All reviews

"Diners say this restaurant serves up delicious chicken teriyaki bowls, sushi, and a great beer selection. They also highlight the friendly and efficient service, as well as the comfortable and fun atmosphere. Some reviews mention the food can be overpriced."

Summarized with AI

Inspection Reports

January 29, 2026 REGULAR

Score: 97 0 violations

No violations recorded for this inspection.

May 15, 2025 FOLLOWUP

Score: 100 0 violations

No violations recorded for this inspection.

May 9, 2025 REGULAR

Score: 83 243 violations 108 critical

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

Non-Critical

Contamination prevented during food preparation, storage and display

Food not stored at least 6 inches above the floor.

Critical

PROPER COOKING TIME AND TEMPERATURE

TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees F.)

Critical

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)

Non-Critical

Hot and cold water available; adequate pressure; plumbing maintained

Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)

Non-Critical

Food separated and protected

Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)

Non-Critical

Food properly labeled; original container

Container without identifying label.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution.

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees F.)

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)

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