Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
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 is not approved by a recognized agency or authority.
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Equipment is not approved by a recognized agency or authority.
Temperature measuring device is not available for a manual warewashing operation.
There are unnecessary or nonfunctional items and /or litter on the premises.
There is no test kit available for measuring the concentration of the sanitizer.
There is no three-compartment sink in the facility.
This food facility does not have the required number of conveniently located handwashing sinks.
A service sink or curbed cleaning facility was not provided.
Sink compartments could not accommodate the largest piece of equipment in the facility and there is no alternate warewashing equipment that could be used.
There are unnecessary or nonfunctional items and /or litter on the premises.
Person in charge- Mrs. Ferguson. Report reviewed and signed by Mrs. Ferguson. Updated green sign. Facility opens at 3pm, however, the cook does not arrive until 5pm. Note: THERE WILL BE A FOLLOW UP INSPECTION.
Recommended the facility keep cooling logs since they are cooking and cooling such large amounts of food. Explained how to fill out the cooling logs. Will either deliver and/ or mail cooling logs that can be used in the kitchen. Recommend that the person in charge take a food safety class. Specifically, chicken wings are being cooked, cooled, and reheated/ cooked to order.
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