- Separation from food, equipment, utensils, linens, and single service
Observation:Toxic spray bottle stored on top of coffee brewer. Moved at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Ceiling vent in back prep area not kept clean.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Food utensils not being properly sanitized. Discussed and proper warewashing was being done at time of inspection.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers not provided in all coolers.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths not maintained in sanitizer between uses. Moved.
- Posting inspection reports
Observation:Most recent inspection report not posted.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
- Eating, drinking, or using tobacco
Observation:Employee drinks in food prep area not properly covered. Covered at time of inspection.
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01/25/2016 | Regular |
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