PASS W/ CONDITIONS 12 violations 4 CRITICAL
2-102.14(A)(A) THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALT EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOU DATION VIOLATION 7-38-012. NO CITATION ISSUED.
2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEALS EVENTS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
6-301.14 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HANDWASHING SINKS IN PREP,BAR AND DISHWASHING AREAS. MUST PROVIDE AND MAINTAIN.
3-501.17(C)(C)OBSERVED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY(TCS) NOT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO DATE MARK ALL READY-TO-EAT- TCS FOODS HELD MORE THAN 24HOURS. PRIORITY FOUNDATION 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 HYAZARD OF CONSUMING SUCH FOODS(FISH/SUSHI)PRIORITY FOUNDATION VIOLATION 7-38-005
4-203.12(A) VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLERS IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
3-302.12 OBSERVED BULK CONTAINERS OF FLOUR NOT LABELED IN REAR FOOD PREPARATION AREA. INSTRUCTED TO LABEL AND MAINTAIN.
3-305.11(A)(B)(C)OBSERVED ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN REAR FOOD PREPARATION AREA. MUST ELEVATE ITEMS AND MAINTAIN.
4-903.11 OBSERVED FORKS AND SPOONS STORED IMPROPERLY IN FOOD PREPARATION AREA. INSTRUCTED TO INVERT ALL UTENSILS SO THAT THEY ARE STORED WITH THE HANDLE UP TO PREVENT CONATAMINATION. COS
6-501.114 OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT STORAGE ROOM. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT RODENT HARBORAGE.
6-501.12 OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AND AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
PA 100-03667 OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS. MUST PROVIDE AND MAINTAIN.