- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Shredded cheese and chopped onion for soup toppings sitting next to pass-thru at room temp. Discarded. Place in container of ice to maintain temp of 41 or below, or, better, keep toppings in prep top cooler instead.
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: Cup of orange soda on prep top, no lid. Employee drinks must have lids and straws.
Location: Kitchen
Equipment: Prep table
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No date marking on any prepared foods in walk-in; coleslaw, opened dressings, etc.
Location: Back room
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dried debris on cutting surfaces, interior and exterior of slicer. Clean.
Location: Kitchen
Equipment: Slicer
- 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: Bleach sani bucket in bar testing at more than 200 ppm, should be between 50 and 100 ppm. Provide test strips and ensure they are used.
Location: Bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Chopped cooked chicken in prep top at 57 F. Discovered chiciken had been cooked after lunch (about 1 hour before inspection) and was placed in prep top to cool; container of same chicken in reach-in below was at 97 F. Chicken was moved to walk-in to cool properly. Inspector went over cooling methods with staff and is leaving educational poster about proper cooling.
Location: Kitchen
Equipment: Prep Top Cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Ground beef chub and whole cut of pork thawing in kitchen prep sink in still water. Still mostly frozen, placed in walk-in to thaw overnight. Always thaw under running water, or, better, thaw overnight in walk-in instead. Leaving educational poster on how to safely thaw.
Location: Kitchen
Equipment: Prep sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine has water dripping down onto ice, small leak coming from exterior as well. Repair.
Location: Back room
Equipment: Ice machine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Pickle buckets, dressing jar, etc., on floor in walk-in cooler, Provide shelving or dunnage racks.
Location: Back room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust accumulating on condenser fan housing; clean.
Location: Back room
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- 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 test strips for chlorine sanitizer.
Location: Kitchen
- 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 test strips for chlorine sanitizer.
Location: Bar
|
04/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Shredded cheese and chopped onion for soup toppings sitting next to pass-thru at room temp. Discarded. Place in container of ice to maintain temp of 41 or below, or, better, keep toppings in prep top cooler instead.
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: Cup of orange soda on prep top, no lid. Employee drinks must have lids and straws.
Location: Kitchen
Equipment: Prep table
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No date marking on any prepared foods in walk-in; coleslaw, opened dressings, etc.
Location: Back room
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dried debris on cutting surfaces, interior and exterior of slicer. Clean.
Location: Kitchen
Equipment: Slicer
- Chemical sanitizer concentration
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: Bleach sani bucket in bar testing at more than 200 ppm, should be between 50 and 100 ppm. Provide test strips and ensure they are used.
Location: Bar
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Chopped cooked chicken in prep top at 57 F. Discovered chiciken had been cooked after lunch (about 1 hour before inspection) and was placed in prep top to cool; container of same chicken in reach-in below was at 97 F. Chicken was moved to walk-in to cool properly. Inspector went over cooling methods with staff and is leaving educational poster about proper cooling.
Location: Kitchen
Equipment: Prep Top Cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Ground beef chub and whole cut of pork thawing in kitchen prep sink in still water. Still mostly frozen, placed in walk-in to thaw overnight. Always thaw under running water, or, better, thaw overnight in walk-in instead. Leaving educational poster on how to safely thaw.
Location: Kitchen
Equipment: Prep sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine has water dripping down onto ice, small leak coming from exterior as well. Repair.
Location: Back room
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Pickle buckets, dressing jar, etc., on floor in walk-in cooler, Provide shelving or dunnage racks.
Location: Back room
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust accumulating on condenser fan housing; clean.
Location: Back room
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- 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 test strips for chlorine sanitizer.
Location: Kitchen
- 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 test strips for chlorine sanitizer.
Location: Bar
|
04/02/2014 | Routine |
- Cutting surface(s)
1. Discard or resurface the cutting board on prep. refrigerator. No longer cleanable. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Non food contact surface cleaning frequency
1. Clean the shelving in coca cola refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Light shields
1. Provide shields on lights where missing in the kitchen and walk-in refrigerator. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
|
09/25/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout kitchen and back room.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout kitchen and back room.
Location: Back room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout kitchen and back room.
Location: Dish machine area
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Improper concentration of chemical sanitizer at 3-bay sink. Ensure dispenser is in good working order to produce sanitizer at the proper concentration.
Location: Dish machine area
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: A person on staff must have one of the following certifications, ServSafe, Food Safety Manager Certification, or Certified Professional Food Manager.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Steel trays, plates and bowls stored stacked and upright on wire shelving in kitchen. Store clean equipment upside down to allow for air drying and to prevent contamination.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: No light in walk in freezer. Repair or replace light to good working condition.
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in cooler floor soiled with food debris.
Location: Walk-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.
Comments: No thermometers provided in both cold top coolers in the kitchen.
Location: Kitchen
Equipment: Cold top
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wire rack on gas warmer above range burners observed coved with aluminum foil. Keep rack free of coverings that prevent regular cleaning.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink at back bar not secured or sealed.
Location: 2nd bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of frozen pork stored on walk in freezer floor. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Boxes of single service cups and lids stored on floor in back room. Store all single service items at least 6 inches above floor.
Location: Back room
|
04/19/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout kitchen and back room.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout kitchen and back room.
Location: Back room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies present throughout kitchen and back room.
Location: Dish machine area
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Improper concentration of chemical sanitizer at 3-bay sink. Ensure dispenser is in good working order to produce sanitizer at the proper concentration.
Location: Dish machine area
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: A person on staff must have one of the following certifications, ServSafe, Food Safety Manager Certification, or Certified Professional Food Manager.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Steel trays, plates and bowls stored stacked and upright on wire shelving in kitchen. Store clean equipment upside down to allow for air drying and to prevent contamination.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: No light in walk in freezer. Repair or replace light to good working condition.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in cooler floor soiled with food debris.
Location: Walk-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.
Comments: No thermometers provided in both cold top coolers in the kitchen.
Location: Kitchen
Equipment: Cold top
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Wire rack on gas warmer above range burners observed coved with aluminum foil. Keep rack free of coverings that prevent regular cleaning.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink at back bar not secured or sealed.
Location: 2nd bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of frozen pork stored on walk in freezer floor. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Boxes of single service cups and lids stored on floor in back room. Store all single service items at least 6 inches above floor.
Location: Back room
|
04/12/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Kelvinator soiled. Please clean and sanitize.
Location: Kitchen
|
12/04/2012 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Location: Kitchen (front)
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Location: Dish machine area
Equipment: Dishmachine
- Improper hand washing (corrected)
Employee using improper hand washing procedures. (No hand towels at kitchen hand sink and no single use hand towels at bar hand sink)
Correction: .
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures. (No hand towels at kitchen hand sink and no single use hand towels at bar hand sink)
Correction: .
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, soiled.
Location: Dish machine area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dry storage
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Dish machine area
|
07/16/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Can of stainless steel cleaner and can of insecticide on front counter hand sink area... Corrected during inspection
Location: Kitchen (front)
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient. (121 F)
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Booster heater turned on... Sanitizing hot water temperature now satisfactory. Corrected during inspection
Location: Dish machine area
Equipment: Dishmachine
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures. (No hand towels at kitchen hand sink and no single use hand towels at bar hand sink)
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures. (No hand towels at kitchen hand sink and no single use hand towels at bar hand sink)
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area behind dish machine and wall area behind garbage disposal area of dish machine.
Location: Dish machine area
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Several boxes of frozen food setting in basin of 2 bay sink in kitchen.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior surface of mop sink.
Location: Dry storage
Equipment: Mop sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Several light fixtures in kitchen area.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at garbage disposal unit of dish machine.
Location: Dish machine area
|
07/02/2012 | Routine |
- 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: Meat balls on steam table have cold spots in the container. Corrected during inspection. Meat balls put into oven and heated up to 170 F, and then put back in the steam table. Note: Heat cold foods in oven or on grille before setting containers on the steam table.
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures. (Container of ground beef at cookline)
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Container of ground beef on storage shelf by grille unit at 55 F... setting on shelf for about 45 mins.waiting to be cooked, per information obtained from chef... Corrected during inspection: Chef decided to cook ground beef while inspection of kitchen was under way.
Location: Cook line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Corrected during inspection: Bleach water bottle at lunch service counter needed to be labeled.
Location: Service counter
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Corrected during inspection: Several containers of stainless steel cleaner observed on shelving above work surfaces in kitchen. Containers moved to a suitable location.
Location: Kitchen
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner. (Mop on floor by mop sink)
Correction: Store mop up off the floor when mop is not in use.
Comments: Corrected during inspection
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall surface repair behind grille under hood in kitchen.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor of the walk in freezer.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair. (Floor of the walk in cooler)
Correction: Equipment shall be maintained in good repair and condition. Repair floor to a smooth and easily cleanable condition.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean metal storage shelving where bread is stored in the kitchen.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection: Keep hand towels conveniently located to the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
02/21/2012 | Routine |
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