Non-Food Contact Surfaces Observation: The nonfood contact surface of the equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
07/09/2015
Routine
Water to be gotten at 5616 Thronrose with use of food grade water hose. Waste water to be disposed of at Camping World dump station and could possibly be done at 5616 Thronrose if mop sink is properly installed in basement where dump hose can be use. If this is decided on call Health Department to check first. Permit issued for mobile food service operation.
Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Floors, Walls, and Ceilings - Cleanability Observation: Wall or wall covering in over and under serving window is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct within 30 days.
Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor and wall juncture in some areas not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used. Correct within 30 days.
Walls and Roofs - Exterior Walls and Roofs - Protective Barrier Observation: Exterior walls of the food establishment are not protecting the establishment from pest around entrance door and back access doors..
Correction: Repair openings in walls and roof of the food establishment so as to protect against pests. Correct wihin thirty days.
Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the grill and food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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