February 02, 2009 (Routine)

February 08, 2008 (Routine)

February 12, 2007 (Routine)

• 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate. When calibrated, it was 8oF off.
  Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• 1320 - There was no temperature measuring device located in the chest freezer--it was frozen
  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.
• 1570 - Repeat Single door new, commercial refrigerator air at 40oF, unit needs to be turned down to maintain 37-38oF so the food can be maintained at 41oF or below
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

January 25, 2006 (Routine)

• 1570 - Vent in the mop sink closet is not working. Room has a buildup of fumes.
  Repair the vent to ensure proper maintenance.
• 3170 - Vent in the mop sink closet is missing a grill cover .
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor under 3 compartment sink noted in need of cleaning.
  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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.