Smoke T Improves its Sanitary Rating

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sauces

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 75 degrees.

Critical - Observed food being cooled by nonapproved method. food wrapped when still hot. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Handwash sink in disrepair.

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

Observed wall in disrepair. by back door.

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.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

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

Critical - Observed raw animal food stored over ready-to-eat food. raw ground beef over cooked ribs.

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 employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Critical - Observed employee dry hands on clothes/apron.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed expired Food Manager Certification.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauces and dressings.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken 93 degrees.

Critical - Observed cloth used as a food-contact surface. Corrected On Site.

Critical - Observed employee eat or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employee changing gloves without washing hands.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.