Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.handles on reachin
Critical. Observed handwash sink used for purposes other than handwashing.
Critical. Hand wash sink lacking proper hand drying provisions.
Critical. Handwashing cleanser lacking at handwashing lavatory.
Wet mop not hung to dry.
Critical. Establishment operating without a current Hotel and Restaurant license.
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
1/19/2010
Routine - Food
Administrative complaint recommended
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. Observed food stored on floor. Corrected On Site.
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