CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Apr 14, 2011
95
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Wiping cloths are not properly used or stored, specifically:
Nov 14, 2011
98
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Soap is not provided at a handwashing lavatory, specifically:
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Jun 14, 2012
94
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
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