All food temperatures taken were internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rosemary chicken 48*F and ham salad 45*F were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Handsink had loose/missing sealant to adjoining walls.(upstairs)
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven was observed soiled.
Correction: Clean and Sanitize
- Non-Food Contact Surfaces
Observation: The following equipment had accumulations of grime and dirt:
>>filters in the exhaust hood
>>gaskets on refrigeration units
>>mixer (upstairs)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located upstairs and downstairs was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facilities identified above should be available during all hours of operation. Remove all food equipment preventing its use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
12/21/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted. No food preparation at time of inspection.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers in upstairs and downstairs kitchen.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat food in the upstairs make table had undated food containers for disposition.
Correction: 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 41°F 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Towels used as a liner under glasses were not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in upstairs make table.
Correction: 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice machine and bread warmer were soiled
Correction: Clean the surface of the equipment any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories and handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Light bulb burnt out in exhaust hood.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Stained and damaged ceiling tiles were observed in the facility.
Correction: Repair or replace
|
07/08/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled salad dressing containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Creamers 65*F and oysters 45*F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna and pasta salad in the refrigeration unit was not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that steaks and burgers may be served raw and/or undercooked,however, an asterisk adjacent to the food item was missing.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The temperature measuring device located in a few refrigeration units were not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was not in good condition or repair:
>>Upstairs dishmachine rinse cycle reading >94*F
>>Interior of walk-in - freezer had ice build-up a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair all equipment to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the first floor bar is being used as a dump station. Colander containing ice and lemons were stored in bar handsink
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not provided at all lavatories used by food employees. Missing signs at bar handsinks and restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Ceiling tiles in first floor kitchen were damaged. Tiles were missing ,stained or peeling
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/06/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before changing his gloves to begin preparing food.
Correction: Employee wash hands before putting on gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Several employees are drinking from uncovered containers in the food preparation area.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in food preparation area reach-in.Chicken,pecans.sugar and spices.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled food containers in the facility
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were cold holding at improper temperatures. crab salad 44*F,blue cheese 45*F,butter 73*F
Correction: Manager relocated food to a refrigeration unit that wascapable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat baked chicken in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat baked chicken in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Towels use as a liner underneath clean glasses
>> Cardboard used as a liner.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Missing thermometers in some refrigeration units
Correction: 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.Test strips were wet.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Torn gaskets on refrigerators and freezers
>>Metal racks throughout the facility.
>>Ice build-up in freezers
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine is soiled (mold)
Correction: Clean and sanitize ice machine
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Toaster and surrounding are full of bread crumbs.
>>Several gaskets on refrigeration units are soiled
>>Underneath the exhaust hood the filters are soiled.
>>Tops of several spice containers are soiled.
>>Metal racks throughout the facility are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple food container were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths were observed air-drying on the fire suppresion system of the exhaust hood.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.Several wooden skewers uncovered in soiled equipment drawer.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair
>>Floors are pitted throughout the facility.
>>Walls are peeling and flaking paint in some areas.
>>Ceiling tiles are damaged in several areas.
>>Small holes in walls throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/05/2014 | Routine | |
All temperatures are internal unless otherwise noted
To see facility and equipment issues refer to previous inspection
- Person in Charge
Observation: Certified food manager not registered with this office
Correction: Register certificate with this office
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open employee drinks next to food prep
Correction: Discard
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lemons, 50 butter 49, half n half 49, cold holding at improper temperatures
Correction: Discard
|
07/09/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.
- Hands - Where to Wash
Observation: Employee observed washing hands in sanitizer bucket.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored over seafood walk-in fridge.
Correction: Store chicken below seafood
- Gloves - Use Limitation
Observation: Employee observed handling ready-to-eat food with bare hands.
Correction: Wear gloves when handling ready-to-eat foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>water build-up light fixture by walk-in freezer door
>>true freezer up stairs kitchen, next to coffee maker, ice build-up
>>ice machine up stairs leaking
>>gasket torn 2 door mini beverage air, down stairs
>>racks rusting Eseries fridge
>>dish rack peeling bar
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>can opener
>>dry storage racks
>>rack under microwave up stairs
>>multiple fridge/freezer gaskets
>>table under grill
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>light fixture cracked over salad make table
>>multiple floor tiles cracked/missing downstairs kitchen
Correction: repair
|
11/02/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the pizza make table.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>beer cooler with kegs pooling water in base
>>racks peeling E-Series fridge down stairs kitchen
>>pizza make table pooling water base
>>gasket torn 2 door freezer under pizza ovens
>>mixer paint peeling up stairs kitchen
Correction: repair
- Equipment and Utensils - Good Repair and Calibration
Observation: Handle melted deep fryer basket.
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza screens carbon build-up and slicer up stairs.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks dry storage
>>hood filters
>>fan cage compressor walk-in fridge
>>can opener
>>dry storage up stairs racks
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: Left faucet leaking 3-vat up stairs.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Light out dishroom up stairs.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tiles damaged/missing kitchen down stairs
Correction: repair
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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07/23/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Utensils across from microwave up stairs not stored handle up
Correction: Store utensils with handles or in a fashion so not to contaminate food contact surface
- Food Contact Surfaces - Cleanability*
Observation: Pizza paddles downstairs metal bent
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The falling equipment was found to be in poor repair
>>Racks continental 2 door upstairs peeling and rusting
>>End caps missing cart under microwave
>>Ice machine downstairs rusting
>>2 door freezer dry storage downstairs gasket torn
>>Large prep table gaskets torn
>>Racks rusted E series fridge downstairs kitchen
>>Racks corroded over 3 vat downstairs
Correction: Repair/replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Blue handle spatula melted
Correction: Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found to be dirty
>>Containers holding sauce containers top of microwave
>>Plastic containers holding misc. food equipment under microwave up stairs
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following items were found to be dirty
>>Can opener
>>Shelves above 2 vat upstairs
>>Hood filters downstairs
>>Drip tray hood full
>>Multiple gaskets upstairs and down
Correction: Clean and maintain
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clam shells upstairs not inverted or covered
Correction: Invert or cover to protect food contact surface
- Plumbing System Maintained in Good Repair
Observation: Faucet leaking 3 vat up stairs
Correction: Repair
- Lighting, Intensity
Observation: Light back of walk in fridge and right back side of walk in freezer not sufficient
Correction: Make sure minimum of 10 foot candles at all spots
- Physical Facilities in Good Repair (repeated violation)
Observation: The following items were found to be in poor repair
>>Corner seal damaged right of wine & dry goods by walk-in door
>>Light fixture cracked dish room
>>Corner wall seal damaged right of 3 vat sink downstairs
>>Floor tile missing doorway between downstairs kitchen and bar
Correction: Repair/replace
- Pests - Controlling Pests*
Observation: Roach found bar
Correction: Inspect for insects by pest control
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Windex stored right of glasses up stairs bar
Correction: Store chemicals separate from food and food contact surfaces
|
08/22/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Spatula blade chipped on edges.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>racks peeling 2 door downstairs
>>racks rusted across from continental 2 door upstairs
>>handle loos continental door
>>ice machine rusted downstairs
>>racks peeling continental upstairs
>>knobs missing grill upstairs
>>gasket walk-in refrigeration unit damaged
>>door frame walk-in cracked
>>racks rusted upstairs dry storage
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following equipment in need of repair
>>small metal whisk rusted
>>large icing spatula handle cracked
>>metal whisk end cap missing
Correction: Discard, replace or repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>dry storage racks downstairs
>>gaskets multiple refrigeration and freezer units upstairs and downstairs
>>shelf above upstairs prep table
>>racks dry storage downstairs
>>racks across from continental upstairs
>>grill table upstairs
>>racks walk-in refrigeration unit
>>dry good racks upstairs
Correction: Clean
- Lighting, Intensity (repeated violation)
Observation: Light out dry storage upstairs.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tile damaged/missing doorway between kitchen and bar
>>floor tile heavily stained under upright refrigeration unit downstairs
>>floor tile cracked various areas downstairs
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>walls walk-in refrigeration unit
>>under cookline downstairs
>>behind cookline downstairs
Correction: clean
|
03/18/2011 | Routine | |
All temperatures are internal unless otherwise noted.
2011 health permit issued at time of inspection review.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Rubber spatula peeling.
Correction: Replace
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>racks rusted upstairs dry storage
>>door frame walk-in cracked
>>gasket walk-in refrigeration unit damaged
>>knobs missing grill upstairs
>>prep table up stairs torn gasket
>>racks peeling continental up stairs
Correction: Repair
- Equipment and Utensils - Good Repair and Calibration
Observation: following equipment in need of repair
>>plastic whisk handle melted
>>metal whisk end cap missing
>>fryer basket handles peeling
Correction: Discard, replace or repair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: tray under pizza pans, pizza pans
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave (upstairs) oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>mixer up stairs
>>shelving above onion storage
>>dry good racks up stairs
>>racks walk-in refrigeration unit
>>grill table
>>racks across from continental up stairs
>>sides of friers downstairs
>>several gaskets on refrigeration and freezer units
Correction: Clean
- Physical Facilities in Good Repair
Observation: following in need of repair
>>wall tile chipped right of 2-vat up stairs
>>floor tile heavily stained under upright refrigeration unit downstairs
>>tile cracked various areas downstairs
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>behind cookline downstairs
>>under cookline downstairs
>>walls walk-in refrigeration unit
>>walk-in freezer floor
Correction: clean
- Critical: Toxics - Storage of Toxic Containers*
Observation: Windex stored next to clean glasses upstairs bar.
Correction: Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/16/2010 | Routine | |
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