Violation: 3170 - Leak observed under three compartment sink, not maintained in good repair Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Pasta is made from a frozen product, baked, and discarded at end of day Salad is made at main commissary
July 08, 2008 (Risk Factor Assessment)
No critical violations
March 19, 2008 (Routine)
Violation: 2200 - Critical An air gap between the equipment drain line and the floor drain is not 2x the diameter of the drain line for equipment in front service area. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
Cooler just turned on.
June 05, 2007 (Critical Procedures)
March 22, 2007 (Routine)
1570 - Lids for pizza cooler was observed in a state of disrepair and damaged. Repair the lids 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 lids, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
2890 - Light bulb in kitchen observed not shielded, coated, or otherwise shatter-resistent. Shield or replace light bulb with a coated or shatter-resistant bulb.
3180 - Ceilings in the kitchen area 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.