Chef's Paella Improves its Sanitary Rating

Observed employee with no hair restraint.

No mop/service sink installed/available at establishment.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.WOMANS

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

Critical - Observed potentially hazardous food thawed at room temperature.Raw chicken

Critical - Observed encrusted material on can opener.

Observed utensils stored in crevices between equipment.

Critical - Vacuum breaker mising at hose bibb.Mopsink

Critical - Handwash sink not accessible for employee use at all times.Equipment in front

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Outer openings not protected with self-closing doors.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

No plan review submitted and approved for equipment layout changes,catering company licensed as seating cafeteria .

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

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 - No conspicuously located thermometer in holding unit.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed unnecessary items on the premise.

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