High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese.
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink used for purposes other than handwashing.
7/12/2013
Routine - Food
Inspection Completed - No Further Action
Basic - Cutting board on make table has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use utensil in nonpotentially hazardous food COLE SLAW not stored with handle above top of food within a closed container. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
Basic - Wet wiping cloth on sandwich/salad make table not stored in sanitizing solution between uses. **Corrected On-Site**
3/7/2013
Routine - Food
Inspection Completed - No Further Action
Critical - Hand wash sink lacking proper hand drying provisions in back restroom.
Observed prep table cutting board grooved/pitted and no longer cleanable.
Critical - Ready-to-eat, slaw prepared on site and held more than 24 hours with not properly date marked. **Corrected On-Site**
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