SHUKRAN

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen fryer throughout.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Floor soiled/has accumulation of debris.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen RIC and freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink. Water temperature 79°F

Basic - Floor soiled/has accumulation of debris. Food and grease under cooking equipments

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

Basic - Utility lines preventing proper floor cleaning. Grease on A/C vents.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler in front of three compartment sink.