- Critical. No three-compartment sink provided.
- Critical. Hotel and Restaurant license not properly displayed.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....chesse in reach in cooler.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination....face up in prep area. Corrected On Site.
- Observed leaking pipe at plumbing fixture....hand sink cold water leaking in kitchen.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Flats of eggs above bowl of lemons/apples. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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. Establishment has 60 days from date of opening to complete approved food handler training.
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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Employee training validation
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6/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
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4/16/2010 | Routine - Food | Warning Issued |
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