Employee(s) working without valid food safety certificate(s).
Equipment food-contact surfaces and utensils was not clean to sight and touch.
Test kit for measuring sanitizer concentration not present.
Jul 6, 2011
Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
[multiple violations]
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
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