Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Lack of toilet tissue at each toilet.
Critical - No Certified Food Manager for establishment.
No Heimlich maneuver sign posted.
Critical - No conspicuously located thermometer in holding unit.
Critical - No handwashing sign provided at a handsink used by food employees.
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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