This is a follow-up inspection to address multiple violations observed during the last routine inspection conducted on 3/17/2016. Many of the violations have been corrected.
Note: Please clean floors and walls. Please de-clutter and organize for easy cleaning of surfaces. Register a Certified Food Manager as soon as possible with the local Health Department. This person must be a full time employee.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed pork bbq is dated 3/15/2016 and is still in use. The employee stated it was a reused container lid and the food was just opened.
Correction: Ensure foods are properly date labeled. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler down, beer cooler down, reach-in cooler down, metal door casing loose walk-in cooler, metal shelving unit beggining to rust, rust on reach-in cooler shelves, reach-in cooler door gasket torn, rust in bottom of beer cooler.
Correction: Repair or replace damaged equipment to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Ceiling repair work not complete (patched but not painted), wall at floor damaged under dishmachine, caulking to three compartment sink and dishmachine drainboards torn and no longer properly sealed to wall, back door threshold has a gap that can be seen from under the door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Insects and small rodents can fit under door- install guard or threshold for a close tight fit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floors of kitchen heavily soiled, walls around dishmachine are soiled.
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* (corrected on site) (repeated violation)
Observation: A manufactures spray bottled was labeled green goblin, but had another chemical in the bottle. This bottle did not have the correct contents 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.
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03/29/2016 | Follow-up | |
Certified Food Manager certificate is expired. Renew certificate at Local Health Department.- $10 cash. This facility shares a CFM with another establishment that is owned by the same owner. Each store is to have their own CFM and must be a full time employee for each separate establishment.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The facility lacks active managerial control and has no current certified food manager: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment, the person in charge was not knowledgeable of what symptoms and illness that an employee may experience that would exclude them from working around food and stated they were not trained in what symptoms/illnesses that would exclude them from working with food, the person in charge was not knowledgeable of proper cooking temperatures of raw animal foods, when the inspector pointed out blood on a table where food containers are set the employee said cleaner will be used to clean up the blood and not sanitizer, sour cream was left sitting out overnight in a container of melted ice and then more ice was added in the morning- the sour cream was not at proper cold holding temperatures and the employee failed to realize in the morning that this was a product that should have been discarded because it was not at proper cold holding temperatures. Many critical violations were noted during the inspection providing proof that employees are not properly trained in food safety and a lack of active managerial control exists.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures of 113-118 *F.
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* (corrected on site) (repeated violation)
Observation: Sour cream cold holding at improper temperatures of 52* F. The sour cream was placed in ice overnight. The container was not fully submerged in ice and it was full. New ice was placed into the bowl the sour cream was in approx. 3 hrs ago, which did allow the sour cream to cool down some, but it was still out of temperature from not being under adequate refrigeration over night.
Correction: The sourcream was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad (a few containers), tuna salad, and pork BBQ in the refrigeration unit is not properly dated for disposition.
Correction: Old food was discarded, food made within the last 7 days was date labeled. 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit (chlorine or quaternary ammonia depending on what type of sanitizer you use) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: walk-in cooler down, beer cooler down, reach-in cooler down, metal door casing loose walk-in cooler, metal shelving unit beggining to rust, rust on reach-in cooler shelves, reach-in cooler door gasket torn, rust in bottom of beer cooler.
Correction: Repair or replace damaged equipment to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: Observed tip sensitive food thermometer not working.
Correction: Repair food thermometer or replace.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Barbecue pork containers were observed reused for the storage of tuna, chicken salad and dressings.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several cleaned pans on dish shelf had left over food debris.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Beverage dispenser nozzles were heavily soiled.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following surfaces has accumulations of grime and debris: prep table top, walk-in cooler shelves, walk-in freezer shelves and floor, interior of make table refrigeration unit, interior of beer cooler, dishmachine drain boards, dish machine drain board shelf, gaskets to refrigeration, handles/doors of equipment, sides of cooking equipment at cookline, shelves throughout facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back of kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Ceiling repair work not complete (patched but not painted), wall at floor damaged under dishmachine, caulking to three compartment sink and dishmachine drainboards torn and no longer properly sealed to wall, back door threshold has a gap that can be seen from under the door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Insects and small rodents can fit under door- install guard or threshold for a close tight fit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: floors of kitchen heavily soiled, walls around dishmachine are soiled.
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* (corrected on site)
Observation: Working container of a chemical in a spray bottle is not 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.
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03/17/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The butter in the walk-in cooler was growing mold.
Correction: Ensure food is safe and unadulterated. Butter was discarded.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not stored separately from insecticides (wasp spray).
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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09/02/2015 | Risk Factor | |
All food temperatures taken were internal. The caulking around the spray sink is damaged and needs to be replaced.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloth in use, set out on the prep table.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food containers cooling have lids or saran wrap covering the top of containers and are stacked on top of eachother.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dog (51*F) and Eggs (50*F) cold holding at improper temperatures. Foods are taken out of the refrigerator and set out when the order comes in and placed back into the refrigerator after the order is made. The refrigerator is in the back of kitchen, not by the cookline.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. If is recommended that a working portion of food get placed in the front make table or in a container in an ice bath, so it is easily accessible.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: storage racks beginning to corrode, display refrigerator in back has a torn door gasket, walk-in cooler door casing loose, bottom of sub make table refrigeration unit does not work.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Sides of cooking equipment, spray hose nozzles blocked with debris, mini fridge door handle.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures not maintained in good repair: tiles damaged below cookline, small holes in wall and ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Seal the holes in walls and ceiling and provide a finish that is smmoth, non absorbent and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls behind spray sink, floor under cookline, floor behind ice machine/bedside beer cooler.
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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05/07/2015 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. The dishmachine is down right now, use the three compartment sink to manually wash the dishes until dishmachine is repaired.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Employe looked for the employee health information, but could not locate it.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Employee Health Handout provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter (60*F) and eggs (52*F) cold holding at improper temperatures. Foods were let setting out in between uses at air temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Butter can be placed on time control in the future if you keep a log of what time they are set out and discarded at the end of 4 hrs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large deli meat slicer blade (starting to rust from being left soiled), funnel, spatulas (grease left on), inside of blender has foul water.
Correction: Clean and sanitize these surfaces for food contact. Invert blender to drain water after washing
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12/30/2014 | Risk Factor | |
All food temperatures taken were internal. Ensure all food bottles/containers are labeled. Ensure all scoops are stored in food product with their handles up. Ensure all refrigeration units have a functional thermometer located in the front (warmest section) of unit.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork (46°F) and sour cream (51°F) cold holding at improper temperatures in the make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not use the bottom of make table until it is capable of cold holding foods at 41°F or lower.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions of chlorine bleach used in wiping cloth buckets during food preparation.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Beverage dispenser nozzles soiled.
Correction: Clean the surface of dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Inside of coca-cola display refrigeration unit
>>Lower shelf of prep table
>>Storage shelf in the back
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes at dish machine. The high temperature dishmachine is not getting hot enough to properly sanitize dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The three compartment sink will be used to sanitize dishes until dish machine is repaired.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the kitchen around dismachine and handsink 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 (corrected on site)
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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of windex and first aid items 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.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
- Personal Care Items - Storage (corrected on site)
Observation: Personal care items are stored on spice shelf and lower prep table shelf with rice.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/18/2014 | Routine | |
All food temperatures taken were internal, unless otherwise noted. Ensure all refrigeration units have a thermometer for monitoring ambient air temperatures. Ensure a digital thermometer is provided for taking final cooking temperatures of foods.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Handsink splash guard
>>Dishmachine drainboard
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Metal shelving unit for clean dishes in back of kitchen rusting
>>Beer cooler bottom rusting
>>Interior of substation beginning to corrode
>>Ice is hanging from the ceiling of the walk-in freezer and is also built up on sections of the floor
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment noted in need of cleaning:
>>Interior of beer cooler has standing water
>>Crates in beer cooler
>>Shelving and ceiling of walk in cooler
>>Substation interior
>>Top of kegarator door and handle
>>Can opener
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>Ceiling repair work recently completed is not smooth and easily cleanable
>>A few tiles around three compartment sink drain are beginning to pop up, as well as under the fryer
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures in the kitchen noted in need of cleaning:
>>Floors under the cookline, prep table against the wall, and three compartment sink
>>The walls around the dishmachine
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.
- Pests - Controlling Pests*
Observation: Rodent droppings found on top of container of bulk salt.
Correction: Inspect premises on routine basis for the evidence of pests and maintain the facility free of rodent droppings. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/18/2014 | Routine | |
Ice build up in walk-in freezer is significantly improved. All other violations have been corrected/addressed.
Discussed approved employee health policy. EHS to email guidance documents.
Discussed menu. Remove asterisks from foods that will be properly cooked and hot held. Add disclosure to all egg entrees that eggs are cooked to order OR add "our eggs are cooked to order"...before the reminder statement.
Formal permit issued
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at make table (measured ~ 15 foot candles)
Correction: Increase to about 50 foot candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile damaged at fryer.
Correction: Repair/replace.
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04/05/2013 | Follow-up | |
This inspection serves as a Temporary Operator's Permit and will expire 04/04/2013.
- Temperature Measuring Devices
Observation: Thermometers are not provided in the following spaces:
>> Sandwich make table.
>> Low Boy.
>> Coke display.
Correction: Provide thermometers in all refrigerated units.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The facility does not have a digital thermometer.
Correction: Provide a digital thermometer to ensure the proper cooking temperatures of thin food products such as hamburger patty's and chicken wings.
- Equipment - Good Repair and Proper Adjustment
Observation: >> There is excessive ice build up on the ceiling and floor of the walk in freezer.
>> The door gasket of the FLIP display refrigerator is torn.
Correction: 1) Remove ice from the walk in freezer exterior.
2) Repair the door gasket.
- Good Repair and Calibration of Thermometers
Observation: The exterior thermometer of the walk in refrigerator is damaged/not working.
Correction: Repair the exterior thermometer or provide a thermometer in the interior.
- Lighting, Intensity
Observation: The lighting above the sandwich make table is not sufficient.
Correction: Up grade the lighting so that it is 50 foot candles or more.
- Physical Facilities in Good Repair
Observation: The following physical structures are in poor repair:
>> The floor tile below the fryer cabinetry.
>> The gas line conduit wall plate behind the grill is not sealed to the wall.
>> There are 2 holes in the ceiling above the bulk ice machine.
Correction: 1) Replace floor tiles.
2) Reseal gas line wall plate.
3) Repair the holes in the ceiling above the ice machine.
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03/04/2013 | Routine | |
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