- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [cheese at 50 F, in RIC], less than 4 hrs, Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [cooked onion / pepper at 90 F] less than 4 hrs. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed cloth used as a food-contact surface. [ to cover wraps in upright refrigerator.freezer ]
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade shopping bags used for food storage.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at 3 bay sink Repeat Violation. @ 8/7/08, 5.27/09, 5/29/09 Corrected On Site.
- Faucet/handle missing at 3 bay sink.
- Observed leaking faucet at 3 bay sink.
- Critical. Handwash sink not accessible for employee use at all times. [a plastic container inside the handsink ] Repeat Violation @ 8/6/08, 5/27/09, 5/29/08. . Corrected On Site.
- No Heimlich maneuver sign posted.
- 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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12/2/2009 | Routine - Food | Administrative complaint recommended |
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