Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Wooden shelving over prep table .
Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving under prep table.
Critical. Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
Critical. Hot water not provided/shut off at employee hand wash sink.
Plumbing improperly installed.Faucet in front area warewashing sink doesn't reach all compartments.
Critical. Vacuum breaker mising at hose bibb.Faucet outside backdoor .
Critical. Handwash sink not accessible for employee use at all times.Equipment on top.
Critical. Observed handwash sink used for purposes other than handwashing.
Critical. Observed restroom access through a food storage, ware washing, or food preparation area.
Critical. Covered waste receptacle not provided in women's bathroom.
Critical. No handwashing sign provided at a handsink used by food employees.
Critical. Observed live flies in kitchen.
Critical. Observed screen in door torn/in poor repair.
Observed grease accumulated under cooking equipment.
Observed grease accumulated on kitchen floor under equipment .
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
Critical. Observed unlabeled spray bottle.
Observed storage of maintenance tools in areas that may result in cross-contamination.
Observed improper storage of maintenance tools that interferes with cleaning.
Observed unnecessary items on the premise.
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. Expired trainning .