Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 13, 2011 | 97 |
|
Jan 5, 2012 | 98 |
|
May 14, 2012 | 93 |
4-501.19 Maintain wash solution temperature at a minimum of 110 F for manual ware washing.//Wash solution 101F.//Staff has made fresh wash solution which meets required min. temperature of 110F.
4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils.// Clean dishes & equipment are stored next to handsink and soap dispenser.
5-501.113 Keep dumpster closed.//Dumpster lids and side doors are open.
6-501.12 Clean ceiling and /or vent covers.// Ceiling vents above prep table and in dish machine has dust buildup. //Fan covers in RI & WI cooler has dust accumulation.
May 14, 20123-501.16 Maintain potentially hazardous food at 41 F or below.// Cheese 52F, black beans and corn 63F on salad bar.
6-501.12 Clean ceiling and/or wall vent covers.// Dusty ceiling vents throughout kitchen above food prep areas.6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.// Food residue on wall above 3 compartment sink.
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