- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef and sausage stored over ready-to-eat (RTE) food (milk and swiss cheese slices) in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
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: Cardboard boxes of food stored on the floor or food stored less than 6" above the floor in walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kitchen 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the pizza prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: kitchen refrigerator interiors, and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave, kitchen refrigerator doors, area around the kitchen handsink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/04/2016 | Routine | |
Be sure to use mop sink for disposal of soiled mop water.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Various clothes in kitchen.
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. Pan of flour, bag of sugar and bag of onions on floor in walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators and freezers in kitchen.
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 encrusted grease deposits or other soil on the following food contact surfaces: Interior of kitchen refrigerator shelves and interior of pizza prep. refrigerator shelves and surfaces.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Cutting board at pizza prep. and next to warewasher.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior doors of refrigerators, drawers, stove, interior of microwaves and walk-in refrigerator shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic "coke" 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.
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11/06/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Glass bottle of wine stored in ice in ice maker.
Correction: Do not store glass bottle or anything that can potentially contaminate the ice used for drinks or for food contact.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings (55°F), ground beef (60°F) and cooked noodles (60°F), in walk-in 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.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator is putting out "cooling air" of 60°F, so not adequate refrigeration for establishment potentially hazardous foods.
Correction: Provide additional refrigeration necessary to maintain food items at 41°F or below. Use ice filled coolers to maintain at adquate cold temperatures and reduce load on kitchen refrigerators. Freeze as much of the potentially hazardous food as can. Discard what unable to keep properly refrigerated. NOTIFY HEALTH DEPT. WHEN WALK-IN REFRIGERATOR REPAIRED AND FUNCTIONALLY PROPERLY. A reinspection will be made at that time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of storage equipment and shelves in kitchen, bulk can opener and exterior of stove and deep fryer. Cutting board used as table for dishwahser is mold/mildew covered.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the walk-in refrigerator 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.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Various items stored inside mop sink.
Correction: Need to leave mop sink clear so can use for dumping mop water in it.
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07/16/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasgna, meat sauces and pinto beans in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting board on pizza prep. unit.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inerior of microwave, pizza press table and exterior of stove and doors of other refrigerators and freezers and walk-in shelves and exterior of salt & sugar bulk containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material. On gravel.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Outer Openings - Protected
Observation: Solid back door partially blocked open and screen pulled off screen door.
Correction: Repair screen door to all vemin to be kept out.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walk-in and in kitchen 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Mop sink is blocked
Correction: Need to keep mop sink clear so can easily dump mop water in it.
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03/13/2015 | Routine | |
No food preparation during inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
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. Bread rack with bread in it stored directly on floor. Onions also on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can put empty bread rack under rack with bread in it.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) meat sauce, vegetable soup and lasagna in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Stove, fryer door for pizza prep. refrigerator and pizza prep. table..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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 collander preventing its use.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Put on concrete pad or equivalent.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the kitchen hand wash sink.
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
Observation: Floors in walk-in refrigerator, under stove and fryer 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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12/11/2014 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 100 ppm -ok
- Critical: Hands - When to Wash* (corrected on site)
Observation: Staff not washing hands after soil hands and when touch food or food-contact surfaces.
Correction: Repair/replace soap dispenser at kitchen handwash sink so can use for cleaning hands.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in cooler shelves, exterior of stove, top pizza oven and pizza prep. table..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material. Gravel.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
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09/12/2014 | Routine | |
Make sure to keep spray bottles labeled properly
Chlorine sanitizer in dishwasher/warewasher = 100 ppm and in wiping cloth bucket = 100 ppm Chlorine - both ok
New pizza prep refrigerator installed. 1 chest freezer is broken and is on way out door.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Potatoes, onions ands bread on bottom bread rack.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken patties (46°F), Raw steak (44°F) and cooked pasta (47°F) cold holding at improper temperatures, in kitchen refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turned down cooling in refrigerator. Check temperatures often to make sure cool correctly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasgna, cooked noodles, pizza sauce, etc. in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Stove top and side, inside microwave and storage shelves in old refrigeration (non-functional) units, in kitchen..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in, near the entry door.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the exhaust hood in kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/10/2014 | Routine | |
| No violation noted during this evaluation. | 03/27/2014 | Follow-up | |
1 of 2 light bulbs out in walk-in refrigerator - replace.
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Several wiping clothes stored in solution , 10 ppm and other laying on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Should be stored in 100 - 200 ppm Chlorine solution or equivalent.
- Critical: Cooling* (corrected on site)
Observation: Hard-boiled eggs (69°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* (repeated violation)
Observation: Cooked noodles, lasagna, stuffed shells and chicken wing (44-45°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: in pizza prep. refrigerator and other refrigerators.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Walk-in refrigerator shelves are soiled with food debris.
Correction: Clean walk-in shelves.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of stove and top chest freezers and doors of refrigerators and freezers and other kitchen equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen hood system not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Reinstall shield globe.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in kitchen and walk-in 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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03/13/2014 | Routine | |
One of two light bulbs out in walk-in cooler - replace.
Check to be sure that walk-in refrigerator is working efficiently
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Bread rack directly on floor along with bag of onions in walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chicken salad, meat sauce, meat balls, etc., in the refrigeration units (walk-in and kitchen refrigerators) are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior doors and interior of cabinets of pizza prep. refrigerator and interior of kitchen refrigerators
Correction: Clean and sanitize these surfaces for food contact.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in refrigerator 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter and/or unnecessary items.
Correction: Maintain the premise free of litter and/or unnecessary items.
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12/10/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Containers of Ricotta cheese stored in drinking ice at waitress soda dispenser.
Correction: Do not store any food or food containers in ice used for drinks.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, ground beef and ham in front kitchen 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 cold control down slightly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) wings, meatballs, egg plant, meat sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza prep. cabinet doors are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110°F after several runs.
Correction: Adjust hot water heater so that meets min. of 120°F after at least 2nd run.
- 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: Stove and oven exterior.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in cooler floor 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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09/13/2013 | Routine | |
Chorine sanitizer in dishwasher/warewasher = 50 PPM and wiping cloth = 200 PPM - both OK
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Glass used by active employees should have tops and straws to avoid contamination of hands..
- Hair Restraints - Effectiveness
Observation: Frontal/bangs on person preparing food.
Correction: Need restrict all forehead hair.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sausage, cooked beans, lasagna, etc. in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the pizza oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace entry lightbulb.
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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Trattoria, 11960 Old Franklin Turnpike, Union Hall, VA 24176 »