Gourmet Carrot Improves its Sanitary Rating

Critical - Violation: 01B-23-1Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Please fax to 3054994081 immediately. This violation must be corrected by : 5-18-11.

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 5-18-11.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Handwash sinks next to dishmachine area, walk-in cooler, and dry storage area.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Handwash sink in dishmachine area, next to walk-in cooler, and next to dry storage area.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Please fax to 3054994081 immediately. This violation must be corrected by : 5-18-11.

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 5-18-11.

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

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands-sushi area.Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink.

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

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Person in charge failed to insure proper cooling.

Drain cover(s) missing.

Ceiling tile missing.