PASS W/ CONDITIONS 14 violations 3 CRITICAL
2-102.14 THE PRSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
6-301.14 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR TO HAND WASHING SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.
3-501.17 OBSERVED NO DATE MARKING ON TCS FOODS HELD MORE 24 HOURS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDER COOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS (HAMBURGER) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
4-204.112 OBSERVED NO VISIBLE WORKING THERMOMETER AT 1DOOR PREP COOLER MUST PROVIDE AND MAINTAIN.
3-305-13. MUST LABEL FOOD STORAGE CONTAINERS IN REAR STORAGE AREA.
3-304.14 OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
5-204.12 BACKFLOW PREVENTER NOT LOCATED AT THE ICE MACHINE LOCATED IN FRONT PREP AREA. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
6-501.114. OBSERVED CLUTTER AND UNNECESSARY ARTICLES NEAR TO REAR EXIT DOOR . MUST REMOVE UNNECESSARY ARTICLE AND UNUSED EQUIPMENT AND MAINTAIN AREA TO PREVENT RODENT HARBORAGE.
6-201.11 OBSERVED BRICK WALL INSIDE CUSTOMERS WASHROOM NOT SMOOTH AND EASILY CLEANABLE SURFACES. MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE SURFACES.
6-501.11 OBSERVED BLACK SUBSTANCE AND DIRT ON WALL BEHIND PREP SINK. MUST CLEAN AND MAINTAIN AREA.
6-201.11. OBSERVED FRONT PREP AREA ENTRANCE DOOR WITH OPENING AND NOT SMOOTH AND EASILY CLEANABLE SURFACES. MUST SEAL OPENINGS AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE SURFACES.
6-501.14 OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS INSIDE CUSTOMER'S WASHROOM. MUST CLEAN AND MAINTAIN.
PA-100-0367 OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING AND MAINTAIN.