- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kitchen refrigerator/freezer, preparation refrigerator, 3-door refrigerator and 3-door freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cardboard boxes has accumulations of grime and debris on the preparation table in the cooking area.
Correction: Do not use cardboard in preparation area. Only use in dry storage.
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01/05/2016 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Cook 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping clothes in kitchen were sitting in various locations. The wiping cloth sanitizer solution for service area was 50 ppm Chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (100-200 ppm - chlorine).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bag of cabbage stored on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken pieces (96-100 °F) in collander, stored at room temperature, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring device located in the kitchen refrigerator and freezer and the storage 3-door refrigerator and freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the mens bathroom.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under the 3-door refrigerator and 3-door freezer, under cooking line and preparation line 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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09/15/2015 | Routine | |
Thank you for swift corrective actions. Please continue.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kichen refrigerators and freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the 3-door refrigerator, 3-door freezer and under soda crates used as shelves 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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05/15/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Kitchen staff shows no understanding of proper use of gloves and when hands need to be cleaned. Also, kitchen staff does not show understanding of how to keep cooked potentially hazardous foods warm enough when "hot holding", or even show understanding of what hot holding is.
Correction: Demonstrate understanding of proper use of gloves, how and when to wash hands and how to maintain "hot holding" of potentially hazardous foods.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands during whole inspection. Did not wash hands when handling raw vegetables and then handling food contact equipment and single-service articles. Not washing hands when put on gloves, when hands are already soiled.
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. Also, need to wash hands when change gloves.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Either just laying around in kitchen or in bucket of soap only in waitress area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Using gloves handling raw chicken and then handlng raw vegetables.
Correction: Once gloves soiled by handling raw meats or otherwise becoming soiled they must be removed and hands wash before doing any other operation in handling food or food contact equipment.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bags of rice stored on floor in front of hand wash sink.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Also, keep out of splash area of hand wash sink.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg drop soup (115°F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked broccoli (78°F) hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken pieces (95-100°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Immediately refrigerate to chill to 41°F within 4 hr.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef, chicken and shrimp (49, 44, 47°F), in preparation refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust refrigerator down to keep above foods at proper temperature.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the soda crates, used as shelves on floor, is not designed or constructed to be easily cleanable. Nor can you clean under them when holding products on them.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Also that allow for cleaning under them.
- Temperature Measuring Devices
Correction:
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kichen refrigerators and freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bags of rice preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the 3-door refrigerator, 3-door freezer and under soda crates used as shelves 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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05/12/2015 | Routine | |
Rice being dispensed from rice cooker with plastic cup without handle, but using gloved hand, so no barehanded contact with rice. Suggest that still consider using dispensing utensils that has a handle to further avoid barehand contact with ready-to-eat rice.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under 3-door refrigerator, 3-door freezer and chest freezer 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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02/19/2015 | Follow-up | |
Denise Hall person in charge.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Preparation employees did not wash their hands after they became soiled and then going to prepare raw and ready-to-eat foods. Also, not clean hands before put on gloves
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.
- Hair Restraints - Effectiveness (repeated violation)
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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cup without handle used to dispense white rice, so barehand comes in contact with ready-to-eat food.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping clothes just laying on prep. and non-prep surfaces
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bag of cabbage, bags of rice and bag of onions on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Pans were washed and rinsed and then not sanitized.
Correction: Need to sanitize all food contact equipment after wash and rinse.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and mop bucket preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to clean equipment (pans).
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the 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 (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under 3-door refrigerator, 3-door freezer and chest freezer 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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02/10/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Only employee (cook injuried and had to leave) was not washing hands between times when contaminate hands by handling raw foods and handling soiled dishes and then preparing ready-to-eat foods.
Correction: Need to wash hands anytime that they become contaminated by handling raw meats or handling soiled items. This washing should be done before preparing or handling ready-to-eat foods.
- 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
- Utensils - In-Use - Between-Use Storage
Observation: Knife and cleaver stored between table and prep. refrigerator.
Correction: Store in use equipment like knives and cleavers on clean surface and not between equipment where can become cross contaminated and/or otherwise contaminated.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor - Bag of onion, caggage and bag of rice.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Preparation
Observation: Bulk bag of flour and bag or brown rice are left open.
Correction: Need to roll bags closed after dispense contents or put in enclosed containers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken pieces (58°F).
Correction: Immediately refrigerate and cool properly to 41°F.
- Temperature Measuring Devices
Observation: There was no easily visible temperature measuring device located in the various freezers and refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves under raw milk prep. table and under grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic soda cups 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 - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the new prep. table preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory 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 - Cleaning Frequency and Restrictions
Observation: Floor under the 3-door refrigerator and 3-door freezer 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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11/13/2014 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
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 Storage - Clean and Dry Location
Observation: Bags of rice and sugar stored on floor and are open.
Correction: Need to store 6 inches off floor and close after used.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked chicken pieces on stove (76°F) noted not being 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice (45°F) and cut tomato (51°F), in plastic containers on top of preparation refrigerator, cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups, at waitress area, 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.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Missing exhaust filters in hood system.
Correction: Need keep exhaust filters in hood when using to avoid grease in chimey and outside.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under 3-door refrigerator, 3-door refrigerator and chest freezer 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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08/15/2014 | Routine | |
Also corrected other alleged violations from 4/15/2014 inspection - Section 0160 - Hands - When Wash, Section 1890 - Equipment and Utensils - Before Use After Cleaning, Section tion - 0800 - Cooling, Section - 0820 A2 - Food - Potentially Hazardous Food - Cold Holding.
Thank you for completely correcting all problems.
Remember to not allow exterior door stay open when not using.
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
Staff pointed out badly dented in can of Hoisin Sauce and Pineapple juice and separated from rest of food to be returned to supplier. Make sure this occurs.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food preparation person handling raw beef with gloved hands and then handling cooked scallops with same gloved hands.
Correction: Never handle raw meats and then handle different raw meats/seafood or cooked/ready-to-eat foods, without changing gloves and washing hands when change gloves. Contaminated meats
- Critical: Hands - When to Wash* (corrected on site)
Observation: Handling raw beef and then wiping hands on apron.
Correction: Always wash hands after become contaminated and do not wipe on apron because the apron then provides a point of potential cross contamination.
- Hair Restraints - Effectiveness
Observation: Employee 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 Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label in English as well as can label with native language. Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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.
- Critical: Cooling* (corrected on site)
Observation: Fired rice (117°F) in rice cooker noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Discarded. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef and raw chicken (47 °F) in top of preparation refrigerator, across from cooking line, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turned down temperature of refrigerator and place meats in metal containers.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted chest freezer and refrigerator/freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting board, cleaver an other pans.
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.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under cooking line and buld containers near 3-door freezer 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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04/15/2014 | Routine | |
If use cinderblocks for legs for 3-door refrigerator and 3-door freezer, then need to seal them with paint.
Wash and sanitize all food contact equipment before place food in establishment.
Clean all non-food contact surfaces before open for business.
Install light bulbs in hood exhaust system and verify that lights function.
Install toilet tissue dispensers in bathrooms.
A routine operational inspection will be conducted in about 30 days from the issuance of the permit.
No violation noted during this evaluation. | 03/11/2014 | Pre-Opening | |
NEED:
No smoking sign in customer area.
Need install "employee wash hand" signs at all hand wash sinks in restaurant.
Install mop wash sink.
Install hand wash sink in kitchen.
Need to place 3 door refrigerator and freezer on 3 inch legs, or wheels or seal to floor for ease of cleaning.
Will hang water supply lines and drain line under wok cooking unit.
Finish installing all other equipment.
Notify me when equipment in place and working for inspection.
No violation noted during this evaluation. | 02/27/2014 | Pre-Opening | |
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