- Critical. Observed food not maintained frozen in a freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Turkey inside walk in cooler holding at 48 F , chicken at 47 F , raw chicken at 44 F . Items discarded . Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler not maintaining required temperature . REPAIR PERSON HAS BEEN CALLED . DO NOT USE WALK IN UNTIL REPAIR IS DONE .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed old labels stuck to food containers after cleaning.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of mold like substance in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on /effluent inside the mop sink .
- Observed water not draining at the mop sink .
- Critical. Handwash sink not accessible for employee use at all times. Hose end sitting inside the hand sink in the kitchen . Corrected On Site.
- Observed floor area(s) covered with frozen ice build up on walk in freezer floor .
- Critical. Certified Food Manager unable to answer basic Food Code/foodbourne illness questions. Corrected On Site.
- 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. Owner changed , owner has 60 days to complete employee training .
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10/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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