Physical facilities maintained in good repair Observation: The handsink and three compartment sink were missing caulking.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: There was not a thermometer placed in the bar cooler.
Test kit provided and used to measure sanitizing solution concentration Observation: Establishment did not have test strips for quaternary sanitizer.
Outer openings are protected Observation: The front door was not insect/rodent tight.
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