Test kit provided and used to measure sanitizing solution concentration Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Cutting surfaces maintained Observation:Cutting board in kitchen not in good repair.
Outer openings are protected Observation:Gap at bottom of side door.
Plumbing system maintained in good repair Observation:Faucet in men's restroom not in good repair and leaks when water is turned on.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Thermometers not provided in all coolers.
Material characteristics of non-food contact surfaces Observation:Some storage shelving in bar and kitchen area not easily cleanable.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:Thin probe thermometer not available.
Cleanability of floors, walls, and ceilings Observation:Small area of flooring around ice machine not easily cleanable.
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