Cable Triple G

Year by year

Inspections

1. Mar 9, 2026 Routine · 2 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Sterimine needs a quat-10 sanitizer test strip to determine strength is between 200-400ppm

     Code 4-501.116

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sinkin kitchen at the 4-compartment sink

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Soda and beer is stored on the floor in the storage area and walk in

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

2. Mar 3, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Chemicals under sink do not bear a manufacturer’s label.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee noted washing hands in an unapproved sink. - Bathroom

     Correction: Employees shall wash their hands in a designated handwash sink prior to food handling. Please post handwash sign in kitchen for employees Handwashing is prohibited in bathrooms, food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Hot Held items are subject to potential contamination by improper handwash policy.

     Correction: Please remove cooked items and provide proper handwash training and alternate methods to protect food from contamination.

     Code 3-305.14

3. Feb 27, 2024 Routine · 1 priority, 3 core
   • Serious Priority

     REHEATING FOR HOT HOLDING

     Employee indicated that the chili in the warmer was left over from yesterday. It was placed in the warmer/cooker at 7:00 am. It was not heated to 165 prior to placing it in the warmer. At 9:40 am it was at 145 F. The left over chili should have been reheated to 165. It was improperly reheating.

     Correction: Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded. Chili was discarded.

     Code 3-403.11

   • Not serious Core

     FOOD PROPERLY LABELED - STANDARDS OF IDENTITY

     There is no label information on the frozen pizzas in the freezer in the cooler. Products offered for individual sale have labeling information provided. the single size pizzas have no labeling information and there is no box available with ingredients listed in the event someone were to ask.

     Correction: Comply with federal standards of identity requirements for packaged foods.

     Code 3-601.11

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Some of the coolers are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Make sure all coolers have a thermometer located in the warmest part of the cooler, or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     FLOORS, WALLS, AND CEILING, UTILITY LINES

     Utility pipe is exposed by liquor shelves. It appears there was a leak in the ceiling as the tile is missing.

     Correction: Maintain utility service lines and pipes so they are not exposed or installed on the floor. Repair ceiling tile.

     Code 6-201.12