- Toxic material(s) separation (corrected)
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).
Location: Service counter
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AND BREADS AT KITCHEN REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ALL DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE USING UN-WRAPPED DRINKING STRAWS.
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/CHEM ROOM CLOSET FLOORS.
Location: Dry storage
|
04/10/2014 | Recheck |
- Toxic material(s) separation
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).
Location: Service counter
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AND BREADS AT KITCHEN REACH-IN-COOLER; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ALL DRINKING STRAWS MUST BE PRE-WRAPPED; DISCONTINUE USING UN-WRAPPED DRINKING STRAWS.
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/CHEM ROOM CLOSET FLOORS.
Location: Dry storage
|
04/03/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MICROWAVE AND BREAD STORAGE COOLER INTERIOR SURFACES/SHELVING.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MICROWAVE AND BREAD STORAGE COOLER INTERIOR SURFACES/SHELVING.
Location: Kitchen
Equipment: Microwave oven
- 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: SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM--REPAIR TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEASE EVERY 2 HOURS.*CHECK SANITIZER DAILY WITH CHEMICAL SANITIZER TEST STRIPS*
Location: Kitchen
Equipment: 3-bay
- 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: SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM--REPAIR TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEASE EVERY 2 HOURS.*CHECK SANITIZER DAILY WITH CHEMICAL SANITIZER TEST STRIPS*
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- 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: Back room
Equipment: Chest freezer
- 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 THE FOLLOWING:-SOILED KITCHEN FAN.-SOILED INTERIOR CABINET SURFACES AND SHELVING AT FRONT SERVICE COUNTER LOCATION.
Location: Kitchen
- 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 THE FOLLOWING:-SOILED KITCHEN FAN.-SOILED INTERIOR CABINET SURFACES AND SHELVING AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP LAYING INSIDE OF ICE MACHINE AT FRONT SERVICE COUNTER; STORE WITH HANDLE UP IF STORE INSIDE ICE MACHINE, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Service counter
|
07/18/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MICROWAVE AND BREAD STORAGE COOLER INTERIOR SURFACES/SHELVING.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MICROWAVE AND BREAD STORAGE COOLER INTERIOR SURFACES/SHELVING.
Location: Kitchen
Equipment: Microwave oven
- 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: SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM--REPAIR TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEASE EVERY 2 HOURS.*CHECK SANITIZER DAILY WITH CHEMICAL SANITIZER TEST STRIPS*
Location: Kitchen
Equipment: 3-bay
- 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: SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM--REPAIR TO ENSURE QUAT SANITIZER IS MAINTAINED AT 200 PPM.IN-PLACE SANITIZER BUCKETS AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEASE EVERY 2 HOURS.*CHECK SANITIZER DAILY WITH CHEMICAL SANITIZER TEST STRIPS*
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- 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: Back room
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FAN.-SOILED INTERIOR CABINET SURFACES AND SHELVING AT FRONT SERVICE COUNTER LOCATION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FAN.-SOILED INTERIOR CABINET SURFACES AND SHELVING AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP LAYING INSIDE OF ICE MACHINE AT FRONT SERVICE COUNTER; STORE WITH HANDLE UP IF STORE INSIDE ICE MACHINE, IN ICE SCOOP HOLDER OR ON CLEAN/SANITARY SURFACE.
Location: Service counter
|
07/10/2013 | Routine |
- 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: FOOD HANDLER CHEWING GUM.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS.MONITOR AND CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS.MONITOR AND CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: reach in freezer
- 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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS FOR FOOD STORAGE; USE FOOD GRADE CONTAINERS ONLY.
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.
Comments: EX. BOOK BAG STORED IN INTERIOR CABINET WITH SINGLE-SERVICE ITEMS--REMOVE.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM LOCATED BY RESTROOMS.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM LOCATED BY RESTROOMS.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL SERVICE COUNTER DISHMACHINE FRONT PANEL THAT IS LOOSE AND LIFTED.
Location: Service counter
Equipment: Dishmachine
|
02/11/2013 | Recheck |
- 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: FOOD HANDLER CHEWING GUM.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS.MONITOR AND CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN FREEZERS.MONITOR AND CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION AND FREEZER UNITS.
Location: Kitchen
Equipment: reach in freezer
- 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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS FOR FOOD STORAGE; USE FOOD GRADE CONTAINERS ONLY.
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.
Comments: EX. BOOK BAG STORED IN INTERIOR CABINET WITH SINGLE-SERVICE ITEMS--REMOVE.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM LOCATED BY RESTROOMS.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM LOCATED BY RESTROOMS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL SERVICE COUNTER DISHMACHINE FRONT PANEL THAT IS LOOSE AND LIFTED.
Location: Service counter
Equipment: Dishmachine
|
01/29/2013 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
07/23/2012 | Routine |
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Kitchen (back)
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMP TOO LOW ON THE TWO SMALL DISHMACHINES IN THE FRONT PREP AREA. WASH TEMP MUST BE ACCORDING TO THE MANUFACTURER SPECIFICATIONS. (161 DEG. f)
Location: Kitchen
Equipment: Dishmachine
|
06/25/2012 | Pre-Licensing Recheck |
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Kitchen (back)
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMP TOO LOW ON THE TWO SMALL DISHMACHINES IN THE FRONT PREP AREA. WASH TEMP MUST BE ACCORDING TO THE MANUFACTURER SPECIFICATIONS. (161 DEG. f)
Location: Kitchen
Equipment: Dishmachine
|
06/15/2012 | Pre-Licensing Recheck |
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Kitchen (back)
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMP TOO LOW ON THE TWO SMALL DISHMACHINES IN THE FRONT PREP AREA. WASH TEMP MUST BE ACCORDING TO THE MANUFACTURER SPECIFICATIONS. (161 DEG. f)
Location: Kitchen
Equipment: Dishmachine
|
06/06/2012 | Pre-Licensing Recheck |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN A DISPENSER AT HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Kitchen (back)
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMP TOO LOW ON THE TWO SMALL DISHMACHINES IN THE FRONT PREP AREA. WASH TEMP MUST BE ACCORDING TO THE MANUFACTURER SPECIFICATIONS. (161 DEG. f)
Location: Kitchen
Equipment: Dishmachine
|
05/23/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 05/14/2012 | Pre-Licensing |
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