Critical. Observed uncovered food in holding unit/dry storage area.BUS PAN COOKED RICE DRY STORAGE
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.SCOOPS IN UNCLEAN DIPPERWELL WATER LINE CUT
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.COOKSLINE
Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.PREPARATION IN KITCHEN NEITHER HANDWASH SINK SUPPLIED SOAP OR PAPER TOWEL THREE FOODHANDLERS WORKING WITH CHICKEN AND CLEAN UTENSILS
Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
Observed wall in disrepair.WALKIN CEILING DRIPPING CONDENSATE
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