- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE (1) LIGHT OUT
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
Equipment: Hand sink
|
08/14/2014 | Routine |
- Toxic material(s) separation (corrected on site)
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 ARE CHEMICAL STORAGE ISSUES IN THE FOLOOWING AREAS:1. CHEMICALS ARE STORED OVER THE 3-BAY SINK.2. CHEMICALS ARE STORED OVER CLEAN WIPING CLOTHES ON SHELVING ACROSS FROM THE 3-BAY.PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND SINGLE SERVICE ITEMS.THEY STILL HAD SPRAY BOTTLES HANGING ON SHELVING WITH CLEAN WIPING TOWELS. STORE ON CHEMICAL RACK WITH THE REST OF THE CHEMICALS.
Location: Three bay area
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK IS SOILED. CLEAN AND SANATIZE.
Location: Back room
Equipment: Hand sink
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ON THE DUMPSTER ARE OPEN. KEEP LIDS CLOSED AT ALL TIMES.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE IS A WET WIPING CLOTH STORED ON THE COUNTER TOP NEXT TO THE SINK ON THE SALES FLOOR. ALL WET WIPING CLOTHES MUST BE STORED IN SANATIZER OR DISPOSED OF TO A DIRTY HAMPER.THERE WERE WIPING CLOTHES STORED IN A BUCKET AT THE SINK BUT THE BUCKET WAS EMPTY. BE SURE TO FILL THE BUCKET WITH SANATIZER.
Location: Sales floor
- Food storage (corrected on site)
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS A BOX OF CUPS, AND BOXES OF CHIPS STORED ON THE FLOOER. STORE 6 INCHES ABOVE THE FLOOR.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO HAND TOWELS PROVIDED AT THE HAND SINK. PROVIDE HAND TOWELS AT ALL TIMES.
Location: Back room
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTROOM DOES NOT PROVIDE A COVERED TRASH CAN. PROVIDE A TRASH CAN WITH A LID.
Location: Womens restroom
|
11/21/2013 | Recheck |
- 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 ARE CHEMICAL STORAGE ISSUES IN THE FOLOOWING AREAS:1. CHEMICALS ARE STORED OVER THE 3-BAY SINK.2. CHEMICALS ARE STORED OVER CLEAN WIPING CLOTHES ON SHELVING ACROSS FROM THE 3-BAY.PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND SINGLE SERVICE ITEMS.
Location: Three bay area
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HAND SINK IS SOILED. CLEAN AND SANATIZE.
Location: Back room
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ON THE DUMPSTER ARE OPEN. KEEP LIDS CLOSED AT ALL TIMES.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE IS A WET WIPING CLOTH STORED ON THE COUNTER TOP NEXT TO THE SINK ON THE SALES FLOOR. ALL WET WIPING CLOTHES MUST BE STORED IN SANATIZER OR DISPOSED OF TO A DIRTY HAMPER.
Location: Sales floor
- Food storage
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS A BOX OF CUPS, AND BOXES OF CHIPS STORED ON THE FLOOER. STORE 6 INCHES ABOVE THE FLOOR.
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO HAND TOWELS PROVIDED AT THE HAND SINK. PROVIDE HAND TOWELS AT ALL TIMES.
Location: Back room
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTROOM DOES NOT PROVIDE A COVERED TRASH CAN. PROVIDE A TRASH CAN WITH A LID.
Location: Womens restroom
|
11/14/2013 | Routine |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. PESTICIDE USED THAT IS NOT APPROVED FOR COMMERCIAL FOOD OPERATIONS PER LABEL. DISCONTINUE USE.
Location: Kitchen (back)
- 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. CUPS, NAPKINS, TOWELS, ETC..
Location: Kitchen (back)
- 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. PLEASE CLEAN FLOOR BENEATH SHELVING IN WALK IN COOLER AS WELL AS THE FLOOR DRAIN BY 3-BAY SINK.
Location: Walk-in cooler
- 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. PLEASE CLEAN FLOOR BENEATH SHELVING IN WALK IN COOLER AS WELL AS THE FLOOR DRAIN BY 3-BAY SINK.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Sales floor
Equipment: Dump sink
|
02/20/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CREAMER AND CAPPUCCINO MACHINES INTERIOR AND EXTERIOR SURFACES.
Location: Sales floor
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HANDSINKS TO STORE ITEMS.
Location: Kitchen
Equipment: Hand sink
- 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: SANITIZER FOR QUAT EXCEEDING 200 PPM; MAINTAIN QUAT CHEMICAL SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: MOVE CEILING TILE BACK OVER EXPOSED CEILING GAP AT BACK ROOM KITCHEN LOCATION.
Location: Back room
- 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: CONTINUE TO WORK ON AND MONITOR FLOOR CLEANING:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON AND MONITOR FLOOR CLEANING:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
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: CONTINUE TO WORK ON AND MONITOR FLOOR CLEANING:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AND MONITOR FLOOR CLEANING:IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
Location: Walk-in freezer
- Food storage (corrected)
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.***CORRECTED***FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED AND/OR PROTECTED PROPERLY FROM CUSTOMER, EMPLOYEE AND ENVIRONMENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Food storage (corrected)
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.***CORRECTED***FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED AND/OR PROTECTED PROPERLY FROM CUSTOMER, EMPLOYEE AND ENVIRONMENT POTENTIAL CROSS-CONTAMINATION.
Location: Back room
- Food storage (corrected)
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.***CORRECTED***FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED AND/OR PROTECTED PROPERLY FROM CUSTOMER, EMPLOYEE AND ENVIRONMENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.***CORRECTED***-SOILED INTERIOR CABINET SURFACES AND SHELVING OF DRINK ISLAND STATIONS.***CORRECTED***-SOILED DRINK STATION COUNTER-TOPS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.***CORRECTED***-SOILED INTERIOR CABINET SURFACES AND SHELVING OF DRINK ISLAND STATIONS.***CORRECTED***-SOILED DRINK STATION COUNTER-TOPS.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.***CORRECTED***-SOILED INTERIOR CABINET SURFACES AND SHELVING OF DRINK ISLAND STATIONS.***CORRECTED***-SOILED DRINK STATION COUNTER-TOPS.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: KITCHEN 3-BAY SINK NOT SET-UP PROPERLY FOR PROPER WASH/RINSE/SANITIZE SET-UP. SET-UP 3-BAY SINK PROPERLY WHEN WASHING DISHES AND CHANGE SINK LABLES TO PROPER ORDER.
Location: Kitchen
Equipment: 3-bay
|
09/07/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED CREAMER AND CAPPUCCINO MACHINES INTERIOR AND EXTERIOR SURFACES.
Location: Sales floor
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HANDSINKS TO STORE ITEMS.
Location: Kitchen
Equipment: Hand sink
- 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: SANITIZER FOR QUAT EXCEEDING 200 PPM; MAINTAIN QUAT CHEMICAL SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: MOVE CEILING TILE BACK OVER EXPOSED CEILING GAP AT BACK ROOM KITCHEN LOCATION.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT THE ABOVE LOCATIONS.
Location: Walk-in freezer
- Food storage
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED AND/OR PROTECTED PROPERLY FROM CUSTOMER, EMPLOYEE AND ENVIRONMENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Food storage
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED AND/OR PROTECTED PROPERLY FROM CUSTOMER, EMPLOYEE AND ENVIRONMENT POTENTIAL CROSS-CONTAMINATION.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED INTERIOR CABINET SURFACES AND SHELVING OF DRINK ISLAND STATIONS.-SOILED DRINK STATION COUNTER-TOPS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED INTERIOR CABINET SURFACES AND SHELVING OF DRINK ISLAND STATIONS.-SOILED DRINK STATION COUNTER-TOPS.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.-SOILED INTERIOR CABINET SURFACES AND SHELVING OF DRINK ISLAND STATIONS.-SOILED DRINK STATION COUNTER-TOPS.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: KITCHEN 3-BAY SINK NOT SET-UP PROPERLY FOR PROPER WASH/RINSE/SANITIZE SET-UP. SET-UP 3-BAY SINK PROPERLY WHEN WASHING DISHES AND CHANGE SINK LABLES TO PROPER ORDER.
Location: Kitchen
Equipment: 3-bay
|
08/30/2012 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Back room
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Urn coffee pots cleaned with a special detergent, need to "Rinse" and "Sanitize" after using urn detergent
Location: Sales floor
- Chemical sanitizer concentration (corrected on site)
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.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
|
02/22/2012 | Routine |
Restaurant representatives - add corrected or new information about RICKER'S #81, 3355 W 16TH ST, Indianapolis, IN »