- Basic - Employee lockers located in a food preparation, food storage or warewashing area. (Soiled aprons hanging on soda box rack.) **Corrected On-Site**
- Basic - Equipment in poor repair. (Observed fried rice in cracked/broken container in walk in cooler.) **Corrected On-Site**
- Basic - Grease and food accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Front line) **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Front line) **Corrected On-Site** **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. (2 cans hoisin sauce, 1 can soy sauce)
- High Priority - Nonfood-grade drill, Dewalt brand, used as tool to mix 20 gallons of sauce. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw pooled shell eggs over cooked noodles in make table cooler. Raw chicken over cooling soups in walk in cooler.)
- High Priority - Toxic substance/chemical improperly stored. (WD40 and deodorizer spray stored in bin with grinder head, skewer sticks. Container of mixed items is on shelf over noodle packages.)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. (Cooked glazed chicken, partial pan, in walk in cooler.)
- Intermediate - Records/documents for required employee training do not contain all of the required information. (Wallet cards are completed, some missing dates of training. Certificates are in-tact in booklets but not filled out.)
|
07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of all cookline equipment. **Warning**
- Basic - Plumbing system in disrepair. (Stripped hand sink handles) **Repeat Violation** **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Front line) **Repeat Violation** **Warning**
- High Priority - Nonfood grade drill used for mixing wand. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hot water is turned off due to staff stating water gets too hot. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Around upper section container edges and in lower section.) **Warning**
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3/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. (In salt container) **Repeat Violation** **Warning**
- Basic - Cases of food stored on floor in walk-in freezer. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Coat on dry storage boxes) **Repeat Violation** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of all cookline equipment. **Warning**
- Basic - Grease and heavy food debris accumulated under entire line of cooking equipment and prep tables at cookline. **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under multiple cutting boards. (One under board at cookline where cooked chicken is cut. Two are located at prep table where raw chicken is cut.) **Warning**
- Basic - Large whisk in soy sauce container is broken. Metal wire pieces are pulled from base. **Warning**
- Basic - Plumbing system in disrepair. (Stripped hand sink handles) **Repeat Violation** **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Front line) **Repeat Violation** **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall soiled with accumulated greasy at cookline. Walls are orange in color with drip marks. Pipes coming from ceiling in named area are also covered in grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Stored on upper shelf over prep table across from grill) **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm corrected to 50ppm **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. (Consistently, although hot water is available and is turned off at both hand sinks in kitchen.) **Warning**
- High Priority - Nonfood grade drill used for mixing wand. **Repeat Violation** **Warning**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. (Fish, 25 gallon containers, held at room temperature for operator consumption only.). Fish for personal use may not be cooked or eld at establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cornstarch and water on crash cart at 8°F. Pooled eggs at 79°F on crash cart. Soup 98°F on crash cart. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. (80°F cornstarch in water, 79°F pooled eggs, 98°F soup on crash cart) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. (Crash cart items) **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. (Employee-only raw fish at 78°F in two 5gallon soy sauce buckets in back of kitchen. Operator states fish is not used for customers and is not cooked on -premise. Fish may NOT be stored at establishment.) **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed operator at cookline remove on sanitary glove after using it at cook line the put used glove back on after completing other tasks. No handwash and no change of gloves.) **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (In cookline cooler thermometer reads 62°F while ambient air is 39°F. In walk in freezer, thermometer reads 58°F while ambient ir is 19°F ). **Warning**
- 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. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. (Back of kitchen) **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Observed grill-line cook wash hands in 3compartment sink and without proper procedure before returning to cookline from dry storage area.) **Warning**
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hot water is turned off due to staff stating water gets too hot. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Back of kitchen at dry storage shelves and at cookline. Staff turned hot water on at both sinks during inspection but turned the hot water off again at both after being inspected for proper hot temperature.) **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Around upper section container edges and in lower section.) **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Cook who was on duty at previous inspection) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For cornstarch and water and for pooled eggs, both on crash cart.) **Warning**
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2/27/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. (Cookline)
- Basic - Bowl or other container with no handle used to dispense food.( In starch container at dry storage.) **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Exterior of rice cooker)
- Basic - Equipment in poor repair. (Cookline reach in cooler not draining properly. Water is pooled inside.)
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food storage container/container lid cracked or broken. (In walk in cooler, holding cooked noodles) **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - No suitable facilities provided to store employee clothing and other possessions. (Hat hanging on soda box rack.) **Corrected On-Site**
- Basic - Plumbing system in disrepair. (Stripped cold water handle at single bay prep sink. Handles also stripped at back room hand sink)
- Basic - Soil residue build-up on exterior of bulk containers on dry storage shelf.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Front line)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris behind fryer.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine.
- High Priority - Nonfood-grade drill used for mixing wand at bulk sauce bin/marinade.
- High Priority - Raw animal food stored over ready-to-eat food. (Raw, cut chicken over sauce in reach in cooler)
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. (Cooked chicken observed covered while cooling in walk in cooler. Upon opening of container, large amounts of steam rolled out.)
- Intermediate - Food manager certification expired. Tuan U. Tran 9-24-2007
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. (98°F hot side, 82°F cold side at cookline)
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Cookline)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Deep plastic containers, covered, cooling cooked noodles in walk in cooler.)
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. (Food color bottle reused as liquid soap bottle at cookline handsink but is not labeled "soap" and still has food color label. Similar food color bottles are stored on top of paper towel dispenser at same hand sink. Potential for wrong product to be used for food prep. **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.( on shelf above reachin cooler) **Corrected On-Site** **Warning**
- Basic - Grease accumulated on kitchen floor. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture.( under kitchen handwash sink) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( cooine cooler) **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions.( apron hanging from fire extinguisher next to 3 compartment sink) **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.( grease buildup on exterior surfaces of cooking equipment) **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( fried chicken countertop)(05/23/2013) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( cooked chicken on shelf)(101?)(5/23/2013) **Warning**
- High Priority - Raw animal food stored over cooked food.( raw chicken over cooked chicken) **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.(2) baby roaches under cooking equipment.(5/23/2013) **Repeat Violation** **Warning**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.( soup on cookline cart)( reheated) **Corrected On-Site** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (3 compartment sink) **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.( kitchen handwash sink) **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( cooked chicken,noodles,etc) **Warning**
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5/22/2013 | Routine - Food | Warning Issued |
- Violation: 14-38-1 Observed utensils in poor condition.[damaged/worn blade on can opener]
- Violation: 36-11-1 Floors not maintained smooth and durable.[grout damaged/missing on kitchen floor]
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Critical - Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only.
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10/17/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable.[grout damaged/missing on kitchen floor]
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed grease accumulated under cooking equipment.
- 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.[bulk food containers]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[styrofoam cup to dispense ice] Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.[front counter next to rice]
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.[raw eggs on top shelf]
- Critical - Observed roach activity as evidenced by live roaches found[3 on kitchen floor,Ecolab recently treated] This violation must be corrected by : 10/17/2012.
- Critical - Observed soil buildup inside ice bin.
- Observed utensils in poor condition.[damaged/worn blade on can opener]
- Observed wall soiled with accumulated grease.[kitchen]
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[increased thermostat] Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/16/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease. cooking area
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical - Violation: 32-15-1 No handwashing sign provided at storeroom handsink used by food employees.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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5/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-19-1 Observed torn packages/bags of rice and flour exposing the contents to contamination.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-27-1 Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on front line storage shelves and cabinets.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 24-10-1 Observed utensils stored in crevices between wok line equipment.
- Violation: 29-11-1 Observed leaking faucet handles beneath kitchen handwash sink.
- Critical - Violation: 32-15-1 No handwashing sign provided at storeroom handsink used by food employees.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle beneath 3 compartment sink.
- Critical - Violation: 41B-11-1 Unlabeled toxic container does not bear the manufacturer's label.( Quartenary Ammonium sanitizer stored in cooking sherry bottle)
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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3/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at storeroom handsink used by food employees.
- Critical - No quartenary ammonium test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on front line storage shelves and cabinets.
- Observed build-up of grease on hood filters above grill line.
- Critical - Observed dead roach on storeroom floor next to back door. This violation must be corrected by : 03/06/12.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed leaking faucet handles beneath kitchen handwash sink.
- Critical - Observed quartenary ammonium sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed rice being cooled by nonapproved method. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of rice and flour exposing the contents to contamination.
- Critical - Observed uncovered bowl of salt stored on storeroom shelf.
- Critical - Observed unlabeled spray bottle beneath 3 compartment sink.
- Observed utensils stored in crevices between wok line equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Observed window cleaner bottle improperly stored next to styrofoam trays in front line cabinet.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Provide weather strip for kitchen exit door.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label.( Quartenary Ammonium sanitizer stored in cooking sherry bottle)
- Critical - Working containers of salt and BBQ sauce removed from original containers not identified by common name.
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3/5/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometers in kitchen coolers.
- Critical - No handwashing sign provided at kitchen handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris bottoms of cabinets beneath serving line.
- Observed build-up of food debris on kitchen storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed floor area(s) covered with standing water.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Working containers of barbecue sauce removed from original container not identified by common name.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Light not functioning in storeroom light fixture.
- Critical - No handwashing sign provided at kitchen handsink used by food employees.
- Observed build-up of food debris, dust or dirt on bottoms of storage cabinets behind counter.
- Observed build-up of food debris, dust or dirt on kitchen / storeroom storage shelves.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed cutting board grooved/pitted/molded and no longer cleanable.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in walk in freezer between use.
- Critical - Observed unlabeled spray bottle.
- Observed wall in disrepair. Replace missing wall tiles next to grill line.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Working containers of food removed from original container not identified by common name.
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at 3 compartment sink.
- Critical - Handwashing cleanser lacking at kitchen / counter handwashing lavatories.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- 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.
- Critical - No quaternary ammonium chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on bottoms of storage cabinets behind counter.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employees with no hair restraints.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored in ice used for drinks.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed uncovered food in walk in cooler between use.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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3/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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