Frozen Yogurt Bar Degrades its Sanitary Rating

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

Critical - Observed potentially hazardous food thawed in standing water.

Observed employee with no hair restraint.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.

Critical - Prep surface not sanitized after contamination and prior to use.CUTTING BOARDS

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

Critical - Observed toxic item stored in food preparation area.PAINT

Critical - Hotel and Restaurant license not properly displayed.

Interference/obstruction with the inspector's right of entry and access at any reasonable time. Corrected On Site.PERSON IN CHARGE WOULD NOT LET ME CONDUCT INSPECTION UNTIL OWNER SHOWED UP AT LOCATION THEN CONTINUEF WITH INSPECTION

Critical - Certified Food Manager unable to answer basic Food Code questions.

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 - Displayed food not properly protected from contamination at counter. (cookies/wafers).

No copy of latest inspection report.

Critical - Observed handwash aids at a non-handwash sink.

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

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

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