- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary ammonium and chlorine test strips.
- Critical - No conspicuously located thermometer in reach in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. At handsink.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed unlabeled spray bottle. With yellow colored liquid. Above food prep table.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips.
- Observed nonfood-contact equipment in poor repair. Observed reach in cooler door broken off.
- Critical - Observed unlabeled spray bottle with yellow liquid in itt on shelf above prep counter.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food prepared in a private home, food stored and prepared at home.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken 70 degrees Fahrenheit and raw beef 54 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked hamburgers in reachin cooler 72 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food, raw beef over water bottles in reachin freezer.
- Critical. Raw animal food not properly separated from ready-to-eat food, zip loc bags of raw chicken and raw beef stored touching eachother in plastic container.
- Food-contact surface not smooth and easily cleanable, bare wood under heating cabinet.
- Observed nonfood-grade containers used for food storage, for meat storage.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Observed utensils stored in crevices between equipment, knife and spatula.
- Critical. Hot water not provided at employee hand wash sink and three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable, broken tiles by entrance of unit and under three-compartment sink.
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-14-10.
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10/14/2010 | Complaint Full | Warning Issued |
- Raw wooden shelf used that is not smooth and easily cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable.Broken tiles.
- Observed holes in wall.Three comp sink area.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 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. Pro
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5/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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