Sanitization methods - hot water, chemical Observation: High temp dish machine is not reaching minimum surface temperature of 160F during final rinse. Management contacted service company who came onsite to service the unit at time of inspection.
Posting inspection reports Observation: Current Food Inspection report is not posted.
03/31/2015
Regular
Food employees hair is effectively restrained Observation: Employees preparing food with facial hair did not have a beard restraint. FOOD EMPLOYEES shall 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
Test kit provided and used to measure sanitizing solution concentration Observation: No quat test strips available to check sanitizer concentration.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Build up on hood system filters.
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