- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[steak for less than 1 hour]
- Critical. Observed food stored on floor.[walkway- onions]
- Critical. Observed food stored on floor.[freezer]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical. No 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
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11/16/2010 | Routine - Food | Warning Issued |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed open dumpster lid.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Critical. No 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
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No 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
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4/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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