Critical. Violation: 53B-08-1 Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
Routine - Food
Emergency Order Callback Complied
Critical. Observed dented/rusted cans.
Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. NUMEROUS Repeat Violation.
Critical. Working containers of food removed from original container not identified by common name. BULK CONTAINERS
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 48, CREAM CHEESE 45, TZATZIKI SAUCE 44'F IN PREP COOLER.
Critical. No conspicuously located thermometer in holding unit. PREP COOLER
Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FOOD STORED CLOSE TO HANDSINK
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BROWN SUGAR
Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO HAND WASH BETWEEN GLOVE CHANGES Corrected On Site.
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed old labels stuck to food containers after cleaning. Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Critical. Observed encrusted, soiled material on slicer.
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. MEAT JUICES IN BOTTOM OF REACHIN
Observed residue build-up on nonfood-contact surface. LIDS OF BULK CONTAINERS
Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF UNDER PREP TABLE
Critical. No handwashing sign provided at a handsink used by food employees. MENS RESTROOM Repeat Violation.
Critical. Observed rodent activity as evidenced by rodent droppings found. 5-10 FRESH DROPPINGS ON SHELVES IN DRY STORAGE ROOM IN KITCHEN. 20-30 FRESH DROPPINGS ON FLOOR IN DRY STORAGE ROOM IN KITCHEN. 20-30 FRESH DROPPINGS ON FLOOR THROUGHOUT DISH WASHING AREA. 30-50 FRESH DROPPINGS ON FLOOR THROUGHOUT KITCHEN.
Observed food debris accumulated on kitchen floor. IN HARD TO REACH AREAS
Observed hole in wall. BEHIND DOOR TO KITCHEN
Observed unclean building components, attachments or fixtures. OUTSIDE MOP SINK
Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC
Critical. Exit signs not properly illuminated. For reporting purposes only. IN KITCHEN
Critical. Manager lacking proof of Food Manager Certification. MIKE
Critical. Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro