- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
--Prep table, in kitchen area, has non-food contact surfaces exposed to splash, spillage, or other food soiling, made of Wood, an absorbent and rough material.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Beef Stew was held at 127 °F, in the kitchen area, rather than 135°F or above as required.
- Cleanability of Floors, Walls, & Ceilings (46.921)
--Floor / wall / ceiling in the Dish area is cracked / roughened / and is not a smooth, easily cleanable surface.
- Food Temperature Measuring Devices Calibrated (46.691(b))
--Thermometers for ensuring proper food temperatures are not calibrated and/or functioning properly.
- Air Gap Requirement, Design of Backflow Prevention & Conditioning Devices (46.822(c)-(e))
--slop sink has a hose attachment that is hanging below the flood rim of the sink and not an appropriate air gap.
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11/12/2014 | Regular |
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