- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASH POTATOES HOLDING AT 120 F ON KITCHEN STOVE.*CORRECTIVE ACTION* HEAT TURNED UP ON STOVE TO OBTAIN HOT-HOLDING TEMPERATURES.
Location: Kitchen
Equipment: Stove
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE EMPLOYEE DRINKING BEHIND BAR AND KITCHEN.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP AREAS, FOOD, EQUIPMENT, UTENSILS, ETC.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE EMPLOYEE DRINKING BEHIND BAR AND KITCHEN.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP AREAS, FOOD, EQUIPMENT, UTENSILS, ETC.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BUCKET STORED IN BAR HANDSINK--REMOVE. KEEP HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR STORAGE BUT FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR.
Location: Back room
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT DISHMACHINE WASH TEMPERATURE IS MAINTAIED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Keg cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT KITCHEN DRY STORAGE SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT KITCHEN DRY STORAGE SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR KEG COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
03/13/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASH POTATOES HOLDING AT 120 F ON KITCHEN STOVE.*CORRECTIVE ACTION* HEAT TURNED UP ON STOVE TO OBTAIN HOT-HOLDING TEMPERATURES.
Location: Kitchen
Equipment: Stove
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE EMPLOYEE DRINKING BEHIND BAR AND KITCHEN.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP AREAS, FOOD, EQUIPMENT, UTENSILS, ETC.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE EMPLOYEE DRINKING BEHIND BAR AND KITCHEN.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP AREAS, FOOD, EQUIPMENT, UTENSILS, ETC.
Location: Bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BUCKET STORED IN BAR HANDSINK--REMOVE. KEEP HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR STORAGE BUT FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR.
Location: Back room
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT DISHMACHINE WASH TEMPERATURE IS MAINTAIED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Keg cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT KITCHEN DRY STORAGE SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT KITCHEN DRY STORAGE SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR KEG COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
02/14/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: CIGARETTES AND ASHTRAYS IN OFFICE ON DESK--REMOVE FROM ESTABLISHMENT.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASH POTATOES HOLDING AT 120 F ON KITCHEN STOVE.*CORRECTIVE ACTION* HEAT TURNED UP ON STOVE TO OBTAIN HOT-HOLDING TEMPERATURES.
Location: Kitchen
Equipment: Stove
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE EMPLOYEE DRINKING BEHIND BAR AND KITCHEN.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP AREAS, FOOD, EQUIPMENT, UTENSILS, ETC.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DISCONTINUE EMPLOYEE DRINKING BEHIND BAR AND KITCHEN.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD PREP AREAS, FOOD, EQUIPMENT, UTENSILS, ETC.
Location: Bar
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BUCKET STORED IN BAR HANDSINK--REMOVE. KEEP HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR STORAGE BUT FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY FOOD GRADE CONTAINERS (EX. NSF APPROVED) FOR FOOD STORAGE; DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR.
Location: Back room
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT DISHMACHINE WASH TEMPERATURE IS MAINTAIED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Bar
Equipment: Keg cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT KITCHEN DRY STORAGE SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND AT KITCHEN DRY STORAGE SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR KEG COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Keg cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
02/06/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE TORN DOOR SEALS ON REFRIGERATED TABLE.
Location: Kitchen
Equipment: Sandwich make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEANING NEEDED ON WIRE RACK SHELVING IN WALK IN COOLER
Location: Walk-in cooler
Equipment: Wire shelving
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE AT LEAST 20 FOOTCANDLES OF LIGHT MEASURED 30" ABOVE THE FLOOR. TRY INSTALLING A HIGHER WATTAGE LIGHT BULB - THE FIXTURE SAYS UP TO A 100 WATT BULB CAN BE PUT IN.
Location: Walk-in cooler
|
11/14/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BARBECUE AND BOURBON ON MAIN, 1414 MAIN ST, Speedway, IN »