Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salad dressings
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chopped onions, meats in wic
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. marinated chicken 51f at ric, raw chicken at 44f in ric; cooked rice at 52f in wic (was taken out for use today for over 10 minutes). Chicken iced down by operator.
Critical. No conspicuously located thermometer in holding unit. ric
Observed ice scoop with handle in contact with ice. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. ric
Observed nonfood-contact equipment in poor repair. handle to wic
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. thermolabels
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. Observed buildup of slime on soda dispensing nozzles. bar
Equipment and utensils not properly air-dried. pans stacked wet on shelves
Critical. Handwash sink not accessible for employee use at all times. blocked by buckets
Critical. Outer openings of establishment cannot be properly sealed when not in operation. rear door
Observed ceiling soiled with accumulated dust and debris.
Critical. Emergency lighting illumination insufficient. For reporting purposes only.
Routine - Food
Inspection Completed - No Further Action
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef in walkin cooler
Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.