Tchouko's Improves its Sanitary Rating

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed employee with no hair restraint.

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

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

Observed open dumpster lid.

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

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

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

Critical - Observed food stored on floor.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed interior of microwave soiled.

Observed build-up of grease on nonfood-contact surface.stove

Observed single-service articles stored without protection from contamination.

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

Observed open dumpster lid.

Observed food debris accumulated on kitchen floor.

Critical - Observed toxic item improperly stored.

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

Critical - Observed raw animal food stored over cooked food. Corrected On Site.

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Observed open dumpster lid.

Floors not constructed easily cleanable.

Observed hole in wall.

Light not functioning.hood of stove

Critical - Observed toxic item stored by food. Corrected On Site.

Wet mop not hung to dry.

No Violations Were Observed

Critical - Observed food stored on floor. Corrected On Site.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of grease on nonfood-contact surface.filters over stove

Observed leaking pipe at plumbing fixture.3 compartment sink

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed open dumpster lid.

Ceiling tile missing.

Observed hole in wall.under hand sink

Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.

No copy of latest inspection report.

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