The George's Kitchen Improves its Sanitary Rating

Critical - Violation: 53B-08-1No 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 - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice left overnight . at ambient temperature .

Critical - Observed raw animal food stored over cooked food. reach in unit.

Critical - Observed food stored on floor. refrig unit.

Critical - Observed uncovered food in holding unit/dry storage area. leftover food left on prep table overnight .

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen equipment .

Observed reuse of single-service articles. aluminum cans in reach in units.

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

Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer being used.

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

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

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

Critical - Observed raw animal food stored over cooked food. raw beef over ready to eat empanadas inside the reach in unit.

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

Critical - Observed hand wash sink used for purpose other than washing hands. used to wash wiping clothes.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. left on prep table counter top.

Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

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