41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING TO GO ON SHELVES AT THE DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EXPOSED RAFTERS ABOVE FRONT COUNTER PREP TABLE AND STORAGE SHELVES ADJACENT TO CASH REGISTER. INSTRUCTED TO PROVIDE A SMOOTH AND CLEANABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED CRACKED STROFOAM COVER THE FRONT COUNTER DESSERT COOLER. INSTRUCTED TO REPLACE WITH SMOOTH AND CLEANABLE MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO RUNNING WATER AT THE HAND WASHING SINK IN THE FRONT PREP AREA/COUNTER DUE TO IT BROKEN AND WAITING TO BE REPAIRED. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F BUT NOT HIGHER THAN 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASHROOM DOOR NOT SELF-CLOSING. INSTRUCTED MANAGER TO REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN PREP, UTILITY AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 4-5 BURNT OUT LIGHT BULBS THROUGHOUT FACILITY. INSTRUCTED TO REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
