| No violation noted during this evaluation. | 02/21/2011 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: There are raw eggs out at room temperature. Store raw eggs in the refrigerator. Discard.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is a bottle of De-limer on the ice machine. Do not store toxics on the ice machine.
Location: Kitchen (back)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Meat is thawing on the vegetable sink. Thaw frozen food in a container under running water or in the refrigerator. Do not thaw meat in or on the vegetable prep sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is mold growing on the walk in cooler shelves.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The oven is soiled inside.
Location: Kitchen (back)
Equipment: Oven
|
02/14/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: There are raw eggs out at room temperature. Store raw eggs in the refrigerator. Discard.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is a bottle of De-limer on the ice machine. Do not store toxics on the ice machine.
Location: Kitchen (back)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Meat is thawing on the vegetable sink. Thaw frozen food in a container under running water or in the refrigerator. Do not thaw meat in or on the vegetable prep sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is mold growing on the walk in cooler shelves.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The oven is soiled inside.
Location: Kitchen (back)
Equipment: Oven
|
02/07/2011 | Routine |
| No violation noted during this evaluation. | 10/12/2010 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Three pans of gravy were out at 120-130 F.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed the cook handle ready to eat food with his bare hands. Eliminate bare hand contact with ready to eat food by use of gloves or utensils. Wash your hands before putting on gloves & at each glove change.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook left cooking area (answe rback door) & returned without washing his hands. Always wash your hands after leaving the prep area before returning to food handling.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is an open drink by the coffee grinder. Provide lids & straws for all employee drinks.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Left over, ready to eat, potentially hazardous foods have no discard dates.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is heavily soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is heavily soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: A box of foam plats are on the floor (below the slicer).
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: There are crockpots in the floor by the vegetable sink.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: There were 3 pans of gravy on the utensil shelf cooling. Do not cool at room temperature. Cool all hot foods in the refrigerator, or an ice bath. Repeat violation.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels are not dispensing for either hand sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is very low hot water pressure in the womens restroom.
Location: Womens restroom
|
09/09/2010 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Three pans of gravy were out at 120-130 F.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed the cook handle ready to eat food with his bare hands. Eliminate bare hand contact with ready to eat food by use of gloves or utensils. Wash your hands before putting on gloves & at each glove change.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook left cooking area (answe rback door) & returned without washing his hands. Always wash your hands after leaving the prep area before returning to food handling.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is an open drink by the coffee grinder. Provide lids & straws for all employee drinks.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Left over, ready to eat, potentially hazardous foods have no discard dates.
Location: Wait staff area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is heavily soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is heavily soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: A box of foam plats are on the floor (below the slicer).
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: There are crockpots in the floor by the vegetable sink.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: There were 3 pans of gravy on the utensil shelf cooling. Do not cool at room temperature. Cool all hot foods in the refrigerator, or an ice bath. Repeat violation.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: The towels are not dispensing for either hand sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is very low hot water pressure in the womens restroom.
Location: Womens restroom
|
09/02/2010 | Routine |
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The hot water in the mens restroom is 80F . Adjust to reach at least 100° F.2) The cold water handle for the hand sink at the service counter is loose (Cannot turn on the water).
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The hot water in the mens restroom is 80F . Adjust to reach at least 100° F.2) The cold water handle for the hand sink at the service counter is loose (Cannot turn on the water).
Location: Service counter
|
07/15/2010 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The hot water in the mens restroom is 80F . Adjust to reach at least 100° F.2) The cold water handle for the hand sink at the service counter is loose (Cannot turn on the water).
Location: Mens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The hot water in the mens restroom is 80F . Adjust to reach at least 100° F.2) The cold water handle for the hand sink at the service counter is loose (Cannot turn on the water).
Location: Service counter
|
07/08/2010 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The small reach in cooler below the waffle irons is 45-46 F.2) Raw eggs are held in non-refrigerated drawers. Eggs are at room temperature - discard eggs. Discontinue storing eggs here or provide refrigerated drawers. Store all eggs at 41 F or less. Move eggs on the grill into a refrigerator.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The small reach in cooler below the waffle irons is 45-46 F.2) Raw eggs are held in non-refrigerated drawers. Eggs are at room temperature - discard eggs. Discontinue storing eggs here or provide refrigerated drawers. Store all eggs at 41 F or less. Move eggs on the grill into a refrigerator.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The slicer is soiled.2) The can opener blade is soiled.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The slicer is soiled.2) The can opener blade is soiled.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: The temperature for the back hand sink is 60 F.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The shelving in the walk in cooler has mold.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) There is no soap for the cook line hand sink.2) There is hand sanitizer in the soap dispenser in the mens restroom. Do not use hand sanitizer in place of soap.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) There is no soap for the cook line hand sink.2) There is hand sanitizer in the soap dispenser in the mens restroom. Do not use hand sanitizer in place of soap.
Location: Mens restroom
|
04/15/2010 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The small reach in cooler below the waffle irons is 45-46 F.2) Raw eggs are held in non-refrigerated drawers. Eggs are at room temperature - discard eggs. Discontinue storing eggs here or provide refrigerated drawers. Store all eggs at 41 F or less. Move eggs on the grill into a refrigerator.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The small reach in cooler below the waffle irons is 45-46 F.2) Raw eggs are held in non-refrigerated drawers. Eggs are at room temperature - discard eggs. Discontinue storing eggs here or provide refrigerated drawers. Store all eggs at 41 F or less. Move eggs on the grill into a refrigerator.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The slicer is soiled.2) The can opener blade is soiled.
Location: Kitchen (back)
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The slicer is soiled.2) The can opener blade is soiled.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: The temperature for the back hand sink is 60 F.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The shelving in the walk in cooler has mold.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) There is no soap for the cook line hand sink.2) There is hand sanitizer in the soap dispenser in the mens restroom. Do not use hand sanitizer in place of soap.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1) There is no soap for the cook line hand sink.2) There is hand sanitizer in the soap dispenser in the mens restroom. Do not use hand sanitizer in place of soap.
Location: Mens restroom
|
04/08/2010 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) There is a strainer of pasta on the 3 bay sink at 77 F. Maintain at 135 F or move or 41 F or less. 2) The gyros meat is 85-90F. Maintain at 135 F or more.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) There is a strainer of pasta on the 3 bay sink at 77 F. Maintain at 135 F or move or 41 F or less. 2) The gyros meat is 85-90F. Maintain at 135 F or more.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs are out at room temperature. Discard eggs. All raw eggs mast be refrigerated at 41 F or less.
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Gravy was 86 F after 2 1/2 hours. Discard.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There are open drinks present. Provide lids & straws for all employee drinks.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The wet towels are stored in water with no sanitizer. Store towels in the pan with sanitizer.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: There is trash on the ground around the dumpster.
Location: Dumpster area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Plastic containers of soups & gravy (86) at 86-137 F on the vegetable prep sink. Cool hot foods as listed above. Do not cover until cooled to 41F.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap for either hand sink.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap for either hand sink.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
12/10/2009 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) There is a strainer of pasta on the 3 bay sink at 77 F. Maintain at 135 F or move or 41 F or less. 2) The gyros meat is 85-90F. Maintain at 135 F or more.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs are out at room temperature. Discard eggs. All raw eggs mast be refrigerated at 41 F or less.
Location: Cook line
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Gravy was 86 F after 2 1/2 hours. Discard.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There are open drinks present. Provide lids & straws for all employee drinks.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: The wet towels are stored in water with no sanitizer. Store towels in the pan with sanitizer.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: There is trash on the ground around the dumpster.
Location: Dumpster area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Plastic containers of soups & gravy (86) at 86-137 F on the vegetable prep sink. Cool hot foods as listed above. Do not cover until cooled to 41F.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap for either hand sink.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: There is no soap for either hand sink.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
12/03/2009 | Routine |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: A Domestic stove is not allowed to be used in a commercial facility. If a Stove is to be installed at this location an exhaust hood will need to be installed.
Location: Kitchen
- Food on floor
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Be sure all foods are off the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Be sure al) equipment & utensils are washed & sanitized before using.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Be sure all floors are cleaned before opening.2) Clean the return air vents over the 3 bay sink area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) Be sure all floors are cleaned before opening.2) Clean the return air vents over the 3 bay sink area.
Location: Three bay area
|
10/28/2009 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Dianna's Diner, 5015 E STOP 11 RD, Indianapolis, IN »