- Basic - Equipment in poor repair. Walk in cooler and reach in cooler in the kitchen directly to right of deep fryer and ovens. Walk in cooler complied but reach in cooler not. No TCS or PH FOOD LOCATED IN THE COOLER.
|
09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In storage room.
- Basic - Equipment in poor repair. Walk in cooler and reach in cooler in the kitchen directly to right of deep fryer and ovens. Walk in cooler complied but reach in cooler not. No TCS or PH FOOD LOCATED IN THE COOLER.
- Basic - Floor area(s) covered with standing water. In back prep area, walk in cooler, and warewashing area.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In warewashing area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In back in the middle of the two walk in coolers, front kitchen, and display dessert case
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Soiled reach-in cooler gaskets. All. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Used to in area next to deep fryer on side wall close to entrance.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Repeat Violation**
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
|
07/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In storage room.
- Basic - Equipment in poor repair. Walk in cooler and reach in cooler in the kitchen directly to right of deep fryer and ovens.
- Basic - Floor area(s) covered with standing water. In back prep area, walk in cooler, and warewashing area.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In warewashing area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In back in the middle of the two walk in coolers, front kitchen, and display dessert case
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Soiled reach-in cooler gaskets. All. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup, whole roast beef, and back beans 46°F, rice 51°F, sauce with cooked onions 50°F, lamb 46°F, fish 46°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. *Soup, *whole roast beef, and *back beans 46°F, *rice 51°F, *sauce with cooked onions 50°F, *lamb 46°F, fish 46°F **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Soup, *whole roast beef, and *back beans 46°F, *rice 51°F, *sauce with cooked onions 50°F, *lamb 46°F, fish 46°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand blender
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Repeat Violation**
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
|
07/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/8/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Objectionable odors in bathroom.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic and oil mixture 90F, buttered toast.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer''s label.
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1/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. In kitchen next to storage area.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Admin Complaint** **Repeat Violation**
- Basic - Employee eating while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Admin Complaint** **Repeat Violation**
- Basic - Hole in wall. In dry storage room.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Admin Complaint** **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink **Admin Complaint** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Admin Complaint** **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reuse of single-use number 10 cans. As a scoop **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated dust. In walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Steam table 125°F
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beef portions 46°F
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over empanadas. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Admin Complaint** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.
- Basic - Food placed in soiled container/equipment. On prep table.
- Basic - Food stored in dry storage area not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hole in ceiling.
- Basic - Hole in wall.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonbagged garbage in dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Objectionable odors in bathroom.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer. Walk in cooler
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. Reach in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises. 1 no glue trap in dry storage.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic and oil mixture 90°F, buttered toast.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Scale.
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
- Intermediate - Handwash sink missing in food preparation room or area. Back area where slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
- Marked exit/path to marked exit blocked. For reporting purposes only. By scooter.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 stove next to steam tables used to cook eggs that produces grease laden vapor.
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8/26/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Repeat.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and storage room.
- Basic - Walk-in cooler fan soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
|
3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. cutting board
- Critical - Hand wash sink lacking proper hand drying provisions. all
- Critical - Handwashing cleanser lacking at handwashing lavatory. near office
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf above reach in cooler kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler fans
- Critical - Observed dented/rusted cans.
- Critical - Observed employees using same utensil to handle raw and cooked product. cutting board Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shelled eggs Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler.
|
3/26/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. stop sale
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork roast Corrected On Site. stop sale
- Critical - Observed toxic item stored by food. uncooked rice next to a barrel of detergent.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not used for manual warewashing.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. freezer , kitchen
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. ham, cheese at sandwich prep tables
- Observed utensils stored in crevices between equipment. knives
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. pastry box
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Corrected On Site.
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10/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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