- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked beans on stovetop.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation,raw chicken stored above raw shell eggs in reachin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, flour.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning, no sanitizer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves on table in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, around reachin cooler door next to handwashing sink in kitchen.
- Plumbing improperly installed, faucet unable to cover all three compartments on three compartments sink. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions throughout.
- Critical. Handwashing cleanser lacking at handwashing lavatory in kitchen.
- Observed unnecessary items on the premise, inoperable Amana reachin freezer / cooler.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/1 /10.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 3/12/10.
- 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 This violation must be corrected by : 3/12/10.
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1/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed torn packages/bags of food exposing the contents to contamination, sugar.
- Observed gaskets/seals on cold holding unit in poor repair, white reachin freezer .
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink, in kitchen.
- Plumbing system improperly repaired, faucet not capable of reaching all three compartments by sink in dishwashing area.
- Critical. Vacuum breaker mising at hose bibb, by mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees, in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions, in ladies' restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory, in kitchen.
- Critical. Outer openings not protected with self-closing doors, rear door.
- 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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9/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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