- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN @ 85?.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. RAW CHICKEN @ 85?.
- Intermediate - Handwash sink used for purposes other than handwashing. STORING CHICKEN.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RICE. NOTHING DATED.
- Intermediate - Spray bottle containing toxic substance not labeled. CLEAR LIQUID.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH ABOVE ICE CREAM IN REACH IN FREEZER.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. CURRY CHICKEN 10/12/12.
- Critical - Vacuum breaker mising at hose bibb. CAN WASH.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 thermometer provided to measure temperature of food product.
- Critical - Observed employee experiencing persistent sneezing, coughing, runny nose, working with food, equipment and/or utensils.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL.
- Observed nonfood-grade containers used for food storage. ALL.
- Observed residue build-up on nonfood-contact surface. ALL FREEZERS.
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2/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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