- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(hamburger patties, raw chicken, cheese, eggs, sausage in deli style cooler at 44-49 degrees f, all moved to working coolers) Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(small deli style cooler, all phfs moved to working coolers)
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.(produce in walk in cooler under leaking fan unit)
- Critical. Observed food stored on floor.(walk in cooler)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(cutting produce) Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(tag date of 1-4-07)
- Observed knife block in use to store knives.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. ( throughout ) Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.(walk in cooler)
- 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.(all extinguishers throughout )
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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9/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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