Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwash sink not accessible for employee use at all times. / observed a cooler blocking the handsink.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - Hood suppression system tag out-of-date. For reporting purposes only.
Critical - Manager lacking proof of Food Manager Certification. /
No Heimlich maneuver sign posted.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No conspicuously located thermometer in holding unit. / reach in cooler.
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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