Physical facilities maintained in good repair Observation: Baseboards were missing throughout the facility.
Outer openings are protected Observation: The back door was not sealed.
05/20/2015
Regular
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The cheese containers were not clean to sight.
Outer openings are protected Observation: The back door was not sealed.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: The facility did not have thin tipped thermometer.
Indoor and outdoor surfaces Observation: The facility does not have base boards.
equipment food contact surfaces and utensils clean to sight and touch. Observation: The pop nozzles were not clean to sight.
Removing dead or trapped birds, insects, rodents, and other pests Observation: A shelf had a dead bug on it.
05/15/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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