Chef Nicole

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

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed raw animal food stored over cooked food.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed employee with no hair restraint.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.