*Recertifying this week
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Precooked sausage and undercooked/raw bacon hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in two refrigerators cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: One prep table with layers of foil on bottom shelf was observed in a state of disrepair.
Correction: Remove foil and repair rusty shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation of deposits or other soil on the ice maker interior and stove drip tray.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen ceiling tiles, wall areas, doors, light switches,...noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/15/2015 | Routine | |
Clearly label containers (foods, cleaners,...). Manager Certification class schedule provided.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair:1. rusty walk in cooler racks, 2. wooden shelves in need of cleaning and repainting.
Correction: Repair or replace noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Prohibitions - Single Service (repeated violation)
Observation: Single-service or single-use items found stored in employee restroom.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Insect Control Devices - Design and Installation
Observation: Fly trap/stick observed in prep area.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination. Locate approved device in an area not over food, single service, or clean equipment.
- Physical Facilities in Good Repair
Observation: Some lights in the kitchen are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Waitstation walls and ceiling tiles noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/27/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Spaghetti sauce noted not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in racks observed rusty, in a state of disrepair and damaged.
Correction: Repair or replace the racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Prohibitions - Single Service (repeated violation)
Observation: Single-service or single-use items found stored in employee rest room.
Correction: Discontinue storage of single service items in a location subject to contamination.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease container and surrounding area observed in need of cleaning.
Correction: The waste container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen ceiling tiles, walls, floor areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/28/2015 | Routine | |
*Ensure foods in the sandwich unit consistently maintain <41F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Small table by fryer observed in a state of disrepair, in need of cleaning and painting.
Correction: Resurface the table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored in employee rest room.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container in the employee rest room.
Correction: Install a covered refuse container for the disposal of feminine products in the employee rest room.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen ceiling tiles, wall areas, pipes, baseboards noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter around the walk in.
Correction: Maintain the premise free of litter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners stored with food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not with or above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/05/2015 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring devices in some reach in units were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some prep table shelves and legs observed in a state of disrepair and damaged.
Correction: Repair the tables to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: Some ceiling tiles in men's room are water-damaged. Some lights are out in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen ceiling tiles and the exhaust fan in men's room noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/08/2014 | Routine | |
*New wall panels look good, Date spaghetti sauce when prepared.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter out back.
Correction: Maintain the premise free of litter.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaners in the mop closet not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/10/2014 | Routine | |
REPEAT: REPAIRS, REPAINTING NEEDED TO FACILITIES AND EQUIPMENT. COMPLETE BY NEXT ROUTINE INSPECTION.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed scooping ice with a glass.
Correction: Use the approved ice scoop to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Some containers of food in refrigerators and freezers observed not covered.
Correction: Prevent contamination by storing all food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Some prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The rusty walk in racks, white storage shelves, and some prep table shelves observed in a state of disrepair.
Correction: Repair/repaint/replace the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: prep tables, all white shelves, slicer, bus cart,....
Correction: Clean and sanitize these surfaces.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Buckets, boxes, and litter were observed in the refuse container area.
Correction: The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in dishwashing area, some baseboard tiles, doors, light over dish machine,... not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, baseboards, some ceiling tiles, doors and frames,.... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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02/24/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed unwrapped salads and containers of okra stacked one on top of the other.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: table by fryer, milk crate, trash cans, fans, stove drip tray, ....
Correction: Clean and sanitize these surfaces.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease and debris observed adjacent to the waste oil container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the containers are to be maintained clean and sanitary.
- Employee Accommodations, Designated Areas
Observation: Personal items observed stored in the food prep areas.
Correction: Designate and use a seperate storage area for employees' keys, meds, newspapers, ..... to protect food, equipment, single-service and single-use articles from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Men's room ceiling tile observed water stained. Walls in dishwashing area not maintained in good repair
Correction: Maintain all physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some kitchen wall areas, doors, ceiling vents, light shields,.....noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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11/18/2013 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed some foods not protected from contamination because they were not in packages, covered containers, or wrapped.
Plates of salad also observed stacked one on top of another.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The aluminum foil covering the small table shelf is not corrosion resistant, durable, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water faucet handle in disrepair at the hand sink.
Correction: Make necessary repairs to plumbing serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dish washing area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Spilled grease observed adjacent to the waste oil container outside the facility.
Correction: The waste container storage areas and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall panels in dish washing area not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some baseboards, ceiling tiles, light shields,.... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/15/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed stacked open plates and containers of food in the reach in units.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses (50-100ppm chlorine, no detergent).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Overloaded foods in the top of the sandwich unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) salads in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after slicing.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The aluminum foil lining the small metal tables is not durable, corrosion resistant, and/or smooth.
Correction: Remove the foil lining the tables. Resurface if necessary to provide a surface that is smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, chopper.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the fryers(top,back), small metal tables, bread racks, and wooden storage shelves in store room have accumulations of food debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in employee rest room.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some wall panels in dishwashing area not maintained in good repair
Correction: Replace damaged panels. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and floor areas, AC unit, baseboards, some ceiling vents, tiles, light shields, and some doors noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/15/2013 | Routine | |
*Smoking is not permitted in the restaurant including the kitchen areas. A separate, smoking area can be constructed and used if it meets all regulation requirements.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that some foods were not protected from contamination because they was not in packages, covered containers, or wrapped.
Correction: Prevent conyamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: milk crate, bread rack, slicer, table legs.
Correction: Clean and sanitize these surfaces.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, litter, and an old door observed behind the restaurant.
Correction: The area and grounds adjacent to the restaurant are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Some wall panels in the dishwashing area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen ceiling tiles, high wall areas, trash cans,.... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities by dishwashing area are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/11/2013 | Routine | |
Although the consumer advisory exist on the menu, those menu items that may be served undercooked must be astericked as well
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: The in-use wiping cloths used to clean dining room tables are also being used on food-contact surfaces in the food preparation area.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Lighting, Intensity
Observation: several lights out in the kitchen area
Correction: Restore light
- Physical Facilities in Good Repair
Observation: The following structures are in need of repair:
-the door to the mop utility closet has hole
-the wall to right of dish machine table is damaged
-small area of floor in kitchen has chipped tile
-tile floor near walk in refrigerator entrance door is damaged
-holes in wall in employee restroom
Correction: Repair or Replace to maintain structures as smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following structures are in need of cleaning:
-wall around handsink in back near dishwashing area
-floor of utility closet
-ceiling light covers in kitchen
-wall in employee restroom
-vent in ceiling of ladies room
Correction: Clean
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02/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Angie's Family Restaurant, 335 Centerville Tpke. S C, Chesapeake, VA 23322 »