- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs were 65f, cheese was 65f, product was discarded. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler was 67f, product was discarded. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, hood filters.
- Critical. No handwashing sign provided at a handsink used by food employees, by cook's line.
- Critical. Observed flammable material stored around water heater, can of thinner. For reporting purposes only.
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5/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Sanitizing concentration
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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3/29/2010 | Routine - Food | Warning Issued |
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