Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
Routine - Food
Call Back - Complied
Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
Critical. Observed food container not properly labeled.cookies on counter
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
Critical. Observed potentially hazardous food thawed at room temperature.bus pan of raw beef and chicken thawing together in prep area Repeat Violation. Corrected On Site.
Critical. Observed torn packages/bags of food exposing the contents to contamination.dry storage room
Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
Critical. Observed raw animal food stored over ready-to-eat food.
Critical. Observed raw animal food stored over cooked food.
Critical. Observed food stored on floor.
Critical. Observed uncovered food in holding unit/dry storage area.
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ice served with bowl Corrected On Site.
Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee touching tortillas with bare hands Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
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.
Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.bar area
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee with no hair restraint.
Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large worn wooden stick used to stir milky liquid in pot
Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. Equipment food-contact surfaces and utensils not sanitized.
Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. License expired within 30 days after expiration date.
Critical. Establishment operating without a current Hotel and Restaurant license.OWE $262.00
No copy of latest inspection report.
Critical. Manager lacking proof of Food Manager Certification.
Critical. Person in charge failed to insure proper handwashing by employees.
Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical. Employees not informed of acceptable sanitary practices.
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