Jun 18, 2013 (Follow-up)

May 17, 2013 (Preoperational)

• Correct response to questions
  No Certified Food Protection Manager is on duty.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.
• Proper cooling methods used; adequate equipment for temperature control
  Sandwich prep unit not cold enough.
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s).No thermometer in reach-in refrigerator.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Raw wood on stairs leading up to the attic storage area.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Hand sink in ware washing area not properly sealed to the wall.
• Plumbing installed; proper backflow devices
  Facility has a plastic laundry tub for use as a mop sink. Mop sink material must be non-pourous and non-breakable.
• Sewage & waste water properly disposed
  No air gap or indirect connection on the 3 compartment sink.
• Sewage & waste water properly disposed
  No garbage disposal unit (food waste grinder) installed. This unit must be plumbed and trapped separately from all other sink compartments and have its own supply of cold water.
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.
• Toilet facilities: properly constructed, supplied, & cleaned
  Bathroom door is not self closing.
• Garbage & refuse properly disposed, facilities maintained
  No trash removal contract at the time of the inspection.
• Physical facilities: installed, maintained, & clean
  No location provided for proper air drying of mops.