Led Restaurant & Lounge Degrades its Sanitary Rating

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW FISH INSIDE WALK IN FREEZER Corrected On Site.

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

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener.

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

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice

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

Critical - Observed buildup of slime in the interior of ice machine.

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

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Splashguard between handsink and prep table not installed

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

Observed clean utensils/equipment stored in dirty surface .Ice scoop

Critical - Required consumer advisory for raw/undercooked animal food not provided.

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

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Splashguard between handsink and food storage

Critical - Self-closing metering faucet does not provide water for at least 15 seconds.

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

Waste line missing at soda gun holster.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under outside doors

Lights missing the proper shield, sleeve coatings or covers.Food storage room

Observed improper storage of maintenance tools that interferes with cleaning.

Carbon dioxide/helium tanks not adequately secured.

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