Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Feb 3, 2012 | 86 |
JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
4-601.11 Clean shelves and bottoms of refrigerator. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-601.11 Clean cabinet doors and shelves.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Wiping cloth buckets tested negative for sanitzer and wiping cloths stored in hand sink.
4-903.11 Store clean equipment and utensils at least 6 inches above the floor. Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.
5-205.11 Cease using handsinks for any purpose other than handwashing. / Wiping cloths stored in hand sink.
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. / No hot water in restrooms
6-302.11 Provide toilet tissue at each toilet./ No tissue in men's restroom
6-501.114 Remove unnecessary items from inside the facility. / Litter in back storage room.
6-202.15 Protect outer openings from entry of insects and rodents. Provide self-closing doors at outer openings. 6-501.11 Repair or replace damaged floor tiles where needed. Repair or replace damaged or missing ceiling tiles. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor through out establishment.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Old inspection report posted
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