0820 A 2 - Critical top of sandwich prep is above 41 degrees F. Unit turned down. Check temps t make sure all temps are 41 degrees F. I turning temp down does not work then repair unit.
2350 - Critical Handsink faucets need repair. Repair faucets.
October 30, 2007 (Routine)
1720 - Repeat Chlorine test kit not supplied. Supply kit .
1750 - Single service plastic food containers being reused for food storage. Discard and only use containers made to be washed and reused.
1770 A - Critical Prep. ref doors and inside not clean. Clean and keep clean and sanitized.
1800 - Walls at three compartment sink and shelves not clean. Clean often enough to pevent accumulation.
March 02, 2007 (Routine)
0210 - Aprons stained to the point that it is impossible to tell if they are clean. Replace aprons.
1720 - No test kit supplied for chlorine sanitizing agent. Supply test kit.
3330 - Corrected During InspectionCritical Working containers of sanitizer and cleaner are not properly labeled. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
3380 - Corrected During InspectionCritical Chlorine sanitizing solution for foodcontact surfaces above 200 ppm chlorine. Sanitizing solution of chlorine must be between 25 to 100 ppm.
August 21, 2006 (Routine)
1570 - Toppings ref unit have door seals that are torn. Replace door seals that are damaged.
2930 - Back door does not have self-closer. Install self-closing device.
3270 - Flies in establishment. Use approved methods to minimize flies in establishment before food prep begins,
3300 - Items in establishment from construction period. Remove any items that are unnecessary to the foodservice operation.