Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Equipment food-contact surfaces and utensils were not properly sanitized.
There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection
Jul 8, 2010
97
There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection
Jan 27, 2011
99
Working containers of poisonous or toxic materials are not labeled.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Food employee was touching ready-to-eat food with bare hands.
Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Non-food contact surfaces are dirty.
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The physical facilities were not maintained in good repair.
There is no test kit available for measuring the concentration of the sanitizer.
Working containers of poisonous or toxic materials are not labeled.
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
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