Chef Deluxe Take-Out Improves its Sanitary Rating

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.

Critical - Violation: 35A-05-1Observed 7 LIVES ROACHES IN KITCHEN AREA .

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No 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. Pro

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed 7 LIVES ROACHES IN KITCHEN AREA .

Observed grease accumulated on kitchen floor.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.

Critical - Manager lacking proof of Food Manager Certification.

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. Pro

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Observed uncovered food in holding unit/dry storage area.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

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. Pro

Critical - No thermometer provided to measure temperature of food product.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.

Critical - No Certified Food Manager for establishment.

Critical - Manager unable to answer basic Food Code questions. thermometer calibration. 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. Pro