Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Toilet does not have an open-front toilet seat.
Walls/ceilings or attached equipment are not in good repair.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
02/10/2009
Reinspection
Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: An approved sanitizer is not being used during manual or mechanical warewashing.
Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored at least six (6) inches off the floor
Soap and/or paper towels are not provided for use at the hand wash lavatory.
A covered waste can is not provided in the ladies toilet room.
Toilet does not have an open-front toilet seat.
There are unnecessary items on the premises.
Walls/ceilings or attached equipment are not in good repair.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
Mops are not hung and/or stored to facilitate air drying.
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