- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soft drink nozzles on a regular basis.
- 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: Hang the mop to allow air drying.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the duct tape from the freezer lids and repair or replace the lids.
- 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.
|
07/09/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soft drink nozzles on a regular basis.
- 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: Hang the mop to allow air drying.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the duct tape from the freezer lids and repair or replace the lids.
- 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.
|
06/25/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE WITH CHAIN, BUNGEE CORDS, ETC.
- 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) THAWED BRATS IN THE DELFIELD COOLER MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 48 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED.(2) TURKEY AND CHICKEN SALAD SANDWICHES ON THE COLD TOP OF THE PREP COOLER MEASURED 44 DEGREES F; COOKED GRILLED CHICKEN INSIDE THE UNIT MEASURED 50 DEGREES F; AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED. DISCARD PRODUCTS THAT HAVE BEEN INSIDE THE UNIT MORE THAN 4 HOURS.
Location: Kitchen
Equipment: Delfield cooler
- 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) THAWED BRATS IN THE DELFIELD COOLER MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 48 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED.(2) TURKEY AND CHICKEN SALAD SANDWICHES ON THE COLD TOP OF THE PREP COOLER MEASURED 44 DEGREES F; COOKED GRILLED CHICKEN INSIDE THE UNIT MEASURED 50 DEGREES F; AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED. DISCARD PRODUCTS THAT HAVE BEEN INSIDE THE UNIT MORE THAN 4 HOURS.
Equipment: Sandwich make table
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HOT SHOT BRAND ANT AND ROACH KILLER OBSERVED UNDER THE THREE-COMPARTMENT SINK. THIS PRODUCT IS FOR RESIDENTIAL INDOOR USE ONLY. REMOVE FROM THE PREMISES.
Location: Three bay area
- 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 DATES OBSERVED ON COOKED CHICKEN BREASTS IN THE COLD TOP PREP COOLER AND ON SLICED TURKEY AND HAM IN THE UPRIGHT COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Sandwich make 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 DATES OBSERVED ON COOKED CHICKEN BREASTS IN THE COLD TOP PREP COOLER AND ON SLICED TURKEY AND HAM IN THE UPRIGHT COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Equipment: Upright cooler
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED IN THE SELF-SERVICE CONTAINERS WITH THE HANDLES JUMBLED. STORE UTENSILS WITH ALL HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSER OBSERVED LEAKING INSIDE THE DELFIELD UPRIGHT COOLER. REPAIR TO PREVENT CONTAMINATION OF FOOD PRODUCTS STORED INSIDE.
Location: Kitchen
Equipment: Delfield cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE DOOR SEALS OF THE COLD TOP PREP COOLER. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Sandwich make table
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE FOR THE THREE-COMPARTMENT SINK SANITIZER.
|
06/07/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE WITH CHAIN, BUNGEE CORDS, ETC.
- 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) THAWED BRATS IN THE DELFIELD COOLER MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 48 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED.(2) TURKEY AND CHICKEN SALAD SANDWICHES ON THE COLD TOP OF THE PREP COOLER MEASURED 44 DEGREES F; COOKED GRILLED CHICKEN INSIDE THE UNIT MEASURED 50 DEGREES F; AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED. DISCARD PRODUCTS THAT HAVE BEEN INSIDE THE UNIT MORE THAN 4 HOURS.
Location: Kitchen
Equipment: Delfield cooler
- 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) THAWED BRATS IN THE DELFIELD COOLER MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 48 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED.(2) TURKEY AND CHICKEN SALAD SANDWICHES ON THE COLD TOP OF THE PREP COOLER MEASURED 44 DEGREES F; COOKED GRILLED CHICKEN INSIDE THE UNIT MEASURED 50 DEGREES F; AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PERISHABLE PRODUCTS TO A WORKING UNIT UNTIL COOLER IS REPAIRED. DISCARD PRODUCTS THAT HAVE BEEN INSIDE THE UNIT MORE THAN 4 HOURS.
Equipment: Sandwich make table
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: HOT SHOT BRAND ANT AND ROACH KILLER OBSERVED UNDER THE THREE-COMPARTMENT SINK. THIS PRODUCT IS FOR RESIDENTIAL INDOOR USE ONLY. REMOVE FROM THE PREMISES.
Location: Three bay area
- 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 DATES OBSERVED ON COOKED CHICKEN BREASTS IN THE COLD TOP PREP COOLER AND ON SLICED TURKEY AND HAM IN THE UPRIGHT COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Sandwich make 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 DATES OBSERVED ON COOKED CHICKEN BREASTS IN THE COLD TOP PREP COOLER AND ON SLICED TURKEY AND HAM IN THE UPRIGHT COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Equipment: Upright cooler
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED IN THE SELF-SERVICE CONTAINERS WITH THE HANDLES JUMBLED. STORE UTENSILS WITH ALL HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSER OBSERVED LEAKING INSIDE THE DELFIELD UPRIGHT COOLER. REPAIR TO PREVENT CONTAMINATION OF FOOD PRODUCTS STORED INSIDE.
Location: Kitchen
Equipment: Delfield cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE DOOR SEALS OF THE COLD TOP PREP COOLER. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Sandwich make table
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE FOR THE THREE-COMPARTMENT SINK SANITIZER.
|
05/31/2013 | Routine |
- 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. MOVED ALL POTENTIALLY HAZARDOUS FOODS (PHF) TO COOLERS AT 41 F (EGG, TUNA, CHICKEN SALAD, DAIRY - YOGURT, STRING CHEESE, SOUR CREAM, ISLAND OASIS MIXES, HARD BOILED EGGS, & FRUIT CUPS)2. ISLAND OASIS DRINKS ARE KEPT IN A SHALLOW ICE/WATER CONTAINER. USE A HIGHER CONTAINER TO KEEP COLD ALL THE WAY UP TO THE DRINKS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE CHANGING NEW GLOVES. MUST WASH HANDS BEFORE PUTTING ON GLOVES
- 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: USING HANDSINK TO FILL SANITIZER BUCKETS. HANDS ONLY.
Location: Kitchen
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometers x 2 (Reach in cooler & prep top cooler)
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: REPEAT VIOLATION
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Discontinue use of drying with cloths. Air dry on dish rack only.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: LAST CLEANING DATE WAS NOV 2011. NEED TO CLEAN TWICE A YEAR, DUE TO BE CLEANED
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NEED A MIXING VALVE
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: QUAT TEST KIT
Location: Kitchen
Equipment: 3-bay
|
06/28/2012 | 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. MOVED ALL POTENTIALLY HAZARDOUS FOODS (PHF) TO COOLERS AT 41 F (EGG, TUNA, CHICKEN SALAD, DAIRY - YOGURT, STRING CHEESE, SOUR CREAM, ISLAND OASIS MIXES, HARD BOILED EGGS, & FRUIT CUPS)2. ISLAND OASIS DRINKS ARE KEPT IN A SHALLOW ICE/WATER CONTAINER. USE A HIGHER CONTAINER TO KEEP COLD ALL THE WAY UP TO THE DRINKS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE CHANGING NEW GLOVES. MUST WASH HANDS BEFORE PUTTING ON GLOVES
- 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: USING HANDSINK TO FILL SANITIZER BUCKETS. HANDS ONLY.
Location: Kitchen
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometers x 2 (Reach in cooler & prep top cooler)
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: REPEAT VIOLATION
- Air dry (equipment and/or utensil(s)) (corrected on site)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Discontinue use of drying with cloths. Air dry on dish rack only.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: LAST CLEANING DATE WAS NOV 2011. NEED TO CLEAN TWICE A YEAR, DUE TO BE CLEANED
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NEED A MIXING VALVE
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: QUAT TEST KIT
Location: Kitchen
Equipment: 3-bay
|
06/27/2012 | 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. MOVED ALL POTENTIALLY HAZARDOUS FOODS (PHF) TO COOLERS AT 41 F (EGG, TUNA, CHICKEN SALAD, DAIRY - YOGURT, STRING CHEESE, SOUR CREAM, ISLAND OASIS MIXES, HARD BOILED EGGS, & FRUIT CUPS)2. ISLAND OASIS DRINKS ARE KEPT IN A SHALLOW ICE/WATER CONTAINER. USE A HIGHER CONTAINER TO KEEP COLD ALL THE WAY UP TO THE DRINKS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE CHANGING NEW GLOVES. MUST WASH HANDS BEFORE PUTTING ON GLOVES
- 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: USING HANDSINK TO FILL SANITIZER BUCKETS. HANDS ONLY.
Location: Kitchen
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: REPEAT VIOLATION
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: LAST CLEANING DATE WAS NOV 2011. NEED TO CLEAN TWICE A YEAR, DUE TO BE CLEANED
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NEED A MIXING VALVE
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: QUAT TEST KIT
Location: Kitchen
Equipment: 3-bay
|
06/22/2012 | 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. MOVED ALL POTENTIALLY HAZARDOUS FOODS (PHF) TO COOLERS AT 41 F (EGG, TUNA, CHICKEN SALAD, DAIRY - YOGURT, STRING CHEESE, SOUR CREAM, ISLAND OASIS MIXES, HARD BOILED EGGS, & FRUIT CUPS)2. ISLAND OASIS DRINKS ARE KEPT IN A SHALLOW ICE/WATER CONTAINER. USE A HIGHER CONTAINER TO KEEP COLD ALL THE WAY UP TO THE DRINKS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE CHANGING NEW GLOVES. MUST WASH HANDS BEFORE PUTTING ON GLOVES
- 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: USING HANDSINK TO FILL SANITIZER BUCKETS. HANDS ONLY.
Location: Kitchen
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: REPEAT VIOLATION
- 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.
Comments: LAST CLEANING DATE WAS NOV 2011. NEED TO CLEAN TWICE A YEAR, DUE TO BE CLEANED
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NEED A MIXING VALVE
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: QUAT TEST KIT
Location: Kitchen
Equipment: 3-bay
|
06/16/2012 | Routine |
Restaurant representatives - add corrected or new information about MERIDIAN HILLS POOLS, 7099 SPRING MILL RD, Indianapolis, IN »