An employee used the kitchen hand sink to rinse out a coffee urn. The operator had access to one probe-type food thermometer, and it measured 40°F in 32°F ice water solution. The concentration of chlorine sanitizing solution was less than 50 ppm at the dish surface after the automatic dish machine final sanitization rinse. Corrected on site. an unlabeled chemical spray bottle was present on the chemical shelf above the three-compartment sink. Corrected on site. The interior of the kitchen freezer near the doorway had excessive ice buildup on the walls and shelves, and they were no longer smooth and easily cleanable. The kitchen freezer by the rear doorway had duct tape securing the door gasket. The 7up refrigerator in the basement storage room that is used to store cut leafy greens did not have a thermometer. The kitchen salad station refrigerator door gaskets were soiled with food residue. The floor was soiled with grime below the three-compartment sink, and to the right of the cooks line double-door refrigerator. This establishment had one restroom available for the public, and had a total of 42 patron seats.
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