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Restaurant: Famous Uncle Al's
Address: #108 - 5394 Kempsriver Drive, Virginia Beach, Virginia
Phone: (757) 420-7366
Total inspections: 10
Last inspection: Oct 9, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0470 - Critical Unwrapped or uncovered food in the reach-in freezer. (hamburger patties)
- 3380 - Corrected During Inspection Critical Sanitizing solutions being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
- 1320 - Repeat There was no temperature measuring device located in one refrigerator.
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October 09, 2009 | Routine | 2 | 1 | Details / Comments |
- 0060 - Critical Repeat No certified food manager or knowledgeable person in charge present.
- 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Stored above restaurant food in reach-in and on shelf. One is not covered.
- 0820 A 1 - Critical Repeat Hotdogs hot holding at improper temperatures.
- 0820 A 2 - Critical Tuna salad, egg salad, potato salad cold holding at improper temperatures
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed hotdogs and sausage in the refrigeration unit was not properly dated for disposition after opening.
- 1320 - Repeat There was no temperature measuring device located in several units.
- 1450 - Prep refrigerator is not maintaining potentially hazardous foods 41F or below.
- 1510 - The person in charge could not provide a food temperature measuring device.
- 1570 - Freezer needs defrosting, was observed in a condition that prevents necessary maintenance and easy cleaning.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: freezer in store room.
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July 06, 2009 | Routine | 6 | 4 | Details / Comments |
- 0060 - Critical No certified food manager or knowledgeable person in charge present.
- 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (assembling a ready-to-eat sandwich)
- 0820 A 1 - Critical Repeat Hotdogs hot holding at improper temperatures.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food such as sliced meat for sandwichers in the refrigeration unit was not properly dated for disposition after opening.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food such as chicken salad in the refrigeration unit is not properly dated for disposition.
- 1320 - Repeat There was no temperature measuring device located in several refrigerators.
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May 13, 2009 | Routine | 4 | 1 | Details / Comments |
- 0190 - Repeat Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food with no gloves worn.
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
- 0220 - Critical Repeat Employees observed is drinking from an uncovered container in the food preparation area.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
- 0820 A 1 - Critical Pork barbeque hot holding at improper temperatures.
- 0830 - Critical The ready-to-eat (RTE) commercially processed chili in the refrigeration unit was not properly dated for disposition after opening.
- 1320 - Repeat There was no temperature measuring device located in the refrigerators.
- 3220 - Mops not hung up to air dry.
- 3660 - Permit is not posted in a place where it is readily observable by the public.
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February 20, 2009 | Routine | 3 | 6 | Details / Comments |
- 0190 - Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
- 0240 - Employees observed working in the food service area without proper hair restraints.
- 0380 - Critical Food from damaged packaging offered for sale or service.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (hot dog and hamburger rolls)
- 1320 - Repeat There was no temperature measuring device located in some refrigerators and freezers.
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
- 2350 ii - Repeat Faucet at 3 compartment sink in poor repair. (leaking)
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November 18, 2008 | Routine | 2 | 6 | Details / Comments |
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (provide straw and lid)
- 0570 - Wiping cloths improperly stored between use.
- 1320 - There was no temperature measuring device located in all freezers and refrigerators.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 1600 - The compartment(s) or drainboards of the @EQUIPMENT@ are heavily soiled.
- 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
- 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: green mixer is dirty
- 1800 - The nonfood contact surface of the exterior of the oven has accumulations of grime and debris.
- 2350 ii - Plumbing connection of faucet of the three compartment sink is leaking.
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August 14, 2008 | Routine | 2 | 7 | Details / Comments |
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: filters under the hood system.
- 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
- 2000 - Clean mixer were observed stored with the food-contact surface facing upward.
- 2120 - Corrected During Inspection Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
- 3080 - Less than 50 foot candles of light was noted under the hood system.
- 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
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April 28, 2008 | Routine | 1 | 5 | Details / Comments |
- 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
- 1060 - Repeat The nonfood contact surface of the cloth towel is not corrosion resistant, nonabsorbent, and/or smooth.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the white chest freezer
- 1790 - Repeat The food contact equipment surface of the interior of the oven is observed soiled with accumulations of grime and debris.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
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January 28, 2008 | Routine | 1 | 4 | Details / Comments |
- 0220 - Corrected During Inspection Critical Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (in reach-in with foods)
- 0690 - Repeat There is no barrier between the hand sink and the tea containers.
- 0760 - Corrected During Inspection Critical Chili was not reheated to 165F within to eliminate pathogenic bacteria.
- 1060 - The nonfood contact surface of the cloth towel is not corrosion resistant, nonabsorbent, and/or smooth.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (fan behind counter).
- 1790 - The cavity of the oven is observed soiled.
- 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (coffee filters)
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October 17, 2007 | Routine | 2 | 5 | Details / Comments |
- 0060 - Critical No certified food manager in the restaurant.
- 0550 - In-use utensils improperly stored between use. (scoop in standing water)
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: mixer, chest freezer
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July 12, 2007 | Routine | 1 | 2 | Details / Comments |
October 09, 2009 (Routine)
Violations: - 0470 - Critical Unwrapped or uncovered food in the reach-in freezer. (hamburger patties)
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 3380 - Corrected During Inspection Critical Sanitizing solutions being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- 1320 - Repeat There was no temperature measuring device located in one refrigerator.
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.
July 06, 2009 (Routine)
Violations: - 0060 - Critical Repeat No certified food manager or knowledgeable person in charge present.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Stored above restaurant food in reach-in and on shelf. One is not covered.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 0820 A 1 - Critical Repeat Hotdogs hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 0820 A 2 - Critical Tuna salad, egg salad, potato salad cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed hotdogs and sausage in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
- 1320 - Repeat There was no temperature measuring device located in several units.
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.
- 1450 - Prep refrigerator is not maintaining potentially hazardous foods 41F or below.
Repair or replace to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 1570 - Freezer needs defrosting, was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost 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.
- 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: freezer in store room.
Clean and sanitize these surfaces for food contact.
Comments:
Critical violations require immediate correction. Advised to monitor temperature in prep refrigerator and do not keep potentially hazardous foods in this unit unless they can be maintained at or below 41 degrees F. Operator moved it to another unit. Follow-up will be made to check back on this unit.
May 13, 2009 (Routine)
Violations: - 0060 - Critical No certified food manager or knowledgeable person in charge present.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. (assembling a ready-to-eat sandwich)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 0820 A 1 - Critical Repeat Hotdogs hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food such as sliced meat for sandwichers in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
- 0830 - Critical Repeat The prepared ready-to-eat (RTE) food such as chicken salad in the refrigeration unit is not properly dated for disposition.
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 41F 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.
- 1320 - Repeat There was no temperature measuring device located in several refrigerators.
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.
Comments:
Advised critical violations require immediate correction. Advised that additional certified food manager and employee training are needed.
February 20, 2009 (Routine)
Violations: - 0190 - Repeat Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food with no gloves worn.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 0220 - Critical Repeat Employees observed is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0820 A 1 - Critical Pork barbeque hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 0830 - Critical The ready-to-eat (RTE) commercially processed chili in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
- 1320 - Repeat There was no temperature measuring device located in the refrigerators.
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.
- 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.
- 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations require immediate correction.
November 18, 2008 (Routine)
Violations: - 0190 - Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear ungloved artificial nails or fingernail decorations other than nail polish do not handle food.
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0380 - Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (hot dog and hamburger rolls)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 1320 - Repeat There was no temperature measuring device located in some refrigerators and freezers.
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.
- 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- 2350 ii - Repeat Faucet at 3 compartment sink in poor repair. (leaking)
Repair and maintain all plumbing components ans fixtures.
Comments:
Advised critical violations require immediate correction.
August 14, 2008 (Routine)
Violations: - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (provide straw and lid)
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1320 - There was no temperature measuring device located in all freezers and refrigerators.
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.
- 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 1600 - The compartment(s) or drainboards of the @EQUIPMENT@ are heavily soiled.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
- 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: green mixer is dirty
Clean and sanitize these surfaces for food contact.
- 1800 - The nonfood contact surface of the exterior of the oven has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 2350 ii - Plumbing connection of faucet of the three compartment sink is leaking.
Plumbing systems and components shall be maintained in good repair.
Comments:
All violations discussed with certified food manager.
April 28, 2008 (Routine)
Violations: - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: filters under the hood system.
Maintain nonfood-contact surfaces of equipment clean.
- 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- 2000 - Clean mixer were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 2120 - Corrected During Inspection Critical There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- 3080 - Less than 50 foot candles of light was noted under the hood system.
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
- 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Comments:
All violations discussed with owner. Discussed water supply with owner. Informed her of regulation 2120. Returned to establishment with-in 45 minutes to check that water was a minimal of 110 degrees.
January 28, 2008 (Routine)
Violations: - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
- 1060 - Repeat The nonfood contact surface of the cloth towel is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the white chest freezer
Clean and sanitize these surfaces for food contact.
- 1790 - Repeat The food contact equipment surface of the interior of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Comments:
All violations discussed with certified food manager.
October 17, 2007 (Routine)
Violations: - 0220 - Corrected During Inspection Critical Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (in reach-in with foods)
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 0690 - Repeat There is no barrier between the hand sink and the tea containers.
Protect food from miscellaneous sources of contamination.
- 0760 - Corrected During Inspection Critical Chili was not reheated to 165F within to eliminate pathogenic bacteria.
Rapidly reheat food for hot holding to 165F or above .
- 1060 - The nonfood contact surface of the cloth towel is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (fan behind counter).
Maintain nonfood-contact surfaces of equipment clean.
- 1790 - The cavity of the oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the oven at least every 24 hours.
- 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination. (coffee filters)
Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
All violations discussed with owner.
July 12, 2007 (Routine)
Violations: - 0060 - Critical No certified food manager in the restaurant.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 0550 - In-use utensils improperly stored between use. (scoop in standing water)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
- 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: mixer, chest freezer
Clean and sanitize these surfaces for food contact.
Comments:
All violations discussed with manager.
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