| No violation noted during this evaluation. | 08/05/2014 | Non-Illness Complaint |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below shelving in back, by CO2 tank and below 3 bay sink.2. Clean fan guards in walk in cooler. 3. Clean light fixtures in walk in cooler. 4. Clean floor by Speedy Freeze.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Shelf slipping in 2 door victory freezer. Secure.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Leak behind Speedy Freeze. Clean.2. Clean shelf liners in walk in cooler.
|
05/16/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Nacho cheese and chili sauce at 122-125 deg F. Hold at 135 deg F or above.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by coffee area. Exterminate.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical hanging on hand sink and brooms in front of hand sink. Remove. Do not store anything in or on or infront of hand sinks.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Make sure shelf by hand sink has 6 inch clearance. CORRECTED2. Remove all coke crates from back and provide shelving with 6 inch clearance.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Make sure shelf by hand sink has 6 inch clearance. CORRECTED2. Remove all coke crates from back and provide shelving with 6 inch clearance.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor by speedy freeze unit.CORRECTED2. Clean fan guards in walk in cooler. 3. Clean floor below shelving with soda by walk in cooler. CORRECTED4. Move all coke crates up front and clean the floor. Note: thinning stock to be able to move and clean
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor by speedy freeze unit.CORRECTED2. Clean fan guards in walk in cooler. 3. Clean floor below shelving with soda by walk in cooler. CORRECTED4. Move all coke crates up front and clean the floor. Note: thinning stock to be able to move and clean
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair Speedy Freeze machine. Unsure of repair status. Repair if needed
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Resecure hand sink to wall with silicone caulk. 2. Secure 3 bay sink to the wall with silicone caulk.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinets. CORRECTED2. Clean shelves in walk in cooler. CORRECTED3. Claen plastic inserts in walk in cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinets. CORRECTED2. Clean shelves in walk in cooler. CORRECTED3. Claen plastic inserts in walk in cooler.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at hot water knob of hand sink. Repair. Note: Parts ordered
|
11/06/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Nacho cheese and chili sauce at 122-125 deg F. Hold at 135 deg F or above.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by coffee area. Exterminate.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical hanging on hand sink and brooms in front of hand sink. Remove. Do not store anything in or on or infront of hand sinks.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Make sure shelf by hand sink has 6 inch clearance.2. Remove all coke crates from back and provide shelving with 6 inch clearance.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor by speedy freeze unit.2. Clean fan guards in walk in cooler. 3. Clean floor below shelving with soda by walk in cooler. 4. Move all coke crates up front and clean the floor.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair Speedy Freeze machine.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Resecure hand sink to wall with silicone caulk. 2. Secure 3 bay sink to the wall with silicone caulk.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cabinets2. Clean shelves and plastic inserts in walk in cooler.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at hot water knob of hand sink. Repair.
|
10/30/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards soiled in walk in cooler. Clean.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Several worn door gaskets on consumer doors of walk in cooler. Replace.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at hot water knob on hand sink. Repair.
Location: Kitchen
Equipment: Hand sink
|
04/19/2013 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Used beverages in back kitchen hand sink. Discontinue. Do not store anything in or on hand sinks. Use for hand washing only. Note: This is a chronic repeat violation.Note: employee started to wash hands in 3 bay sink as inspection eneded. Redirected to hand sink. Please train all employees on where and how to wash hands.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of cups on the floor by the 3 bay sink. Store 6 inches off the floor.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below back wire shelves in walk in cooler.2. Clean floor wall junctions in walk in cooler. 3. Clean wall behind pizza oven.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below back wire shelves in walk in cooler.2. Clean floor wall junctions in walk in cooler. 3. Clean wall behind pizza oven.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Remove cardboard taped to side of 1 door cooler. CORRECTED2. Remove coke crates and provide shelves or dunage racks where needed.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Remove cardboard taped to side of 1 door cooler. CORRECTED2. Remove coke crates and provide shelves or dunage racks where needed.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in one door true freezer. Repair and remove ice.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean plastic liners on shelves in walk in cooler where needed.
Location: Walk-in cooler
|
10/09/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Used beverages in back kitchen hand sink. Discontinue. Do not store anything in or on hand sinks. Use for hand washing only. Note: This is a chronic repeat violation.Note: employee started to wash hands in 3 bay sink as inspection eneded. Redirected to hand sink. Please train all employees on where and how to wash hands.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of cups on the floor by the 3 bay sink. Store 6 inches off the floor.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below back wire shelves in walk in cooler.2. Clean floor wall junctions in walk in cooler. 3. Clean wall behind pizza oven.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below back wire shelves in walk in cooler.2. Clean floor wall junctions in walk in cooler. 3. Clean wall behind pizza oven.
Location: Walk-in cooler
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Remove cardboard taped to side of 1 door cooler. CORRECTED2. Remove coke crates and provide shelves or dunage racks where needed.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Remove cardboard taped to side of 1 door cooler. CORRECTED2. Remove coke crates and provide shelves or dunage racks where needed.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in one door true freezer. Repair and remove ice.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean plastic liners on shelves in walk in cooler where needed.
Location: Walk-in cooler
|
10/02/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Deli display cooler is holding foods at 47-53 deg F. Top shelf at 41 deg F. Remove food from top shelf and repair cooler to hold foods at 41 deg F or below. Dispose of yogurt and sandwiches.
Location: Sales floor
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Back kitchen hand sink is soiled. Clean
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Can in hand sink. Will receive a citation if items are in hand sink again.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of cups on the floor in the back kitchen. Store 6 inches off the floor.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor below equipment in back kitchen is soiled. Clean. CORRECTED2. Floor in walk in cooler is soiled, especially below shelving. Clean.3. Fan guards in walk in cooler are soiled. Clean.4. Clean floor in back kitchen below shelves/coke crates and below/around soda syrup/CO2 tanks. CORRECTED
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor below equipment in back kitchen is soiled. Clean. CORRECTED2. Floor in walk in cooler is soiled, especially below shelving. Clean.3. Fan guards in walk in cooler are soiled. Clean.4. Clean floor in back kitchen below shelves/coke crates and below/around soda syrup/CO2 tanks. CORRECTED
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom inside of true one door pizza freezer is soiled. Clean.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove coke crates from back kitchen and provide shelving/dunnage racks.
Location: Kitchen
|
04/04/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Deli display cooler is holding foods at 47-53 deg F. Top shelf at 41 deg F. Remove food from top shelf and repair cooler to hold foods at 41 deg F or below. Dispose of yogurt and sandwiches.
Location: Sales floor
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Back kitchen hand sink is soiled. Clean
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Can in hand sink. Will receive a citation if items are in hand sink again.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of cups on the floor in the back kitchen. Store 6 inches off the floor.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor below equipment in back kitchen is soiled. Clean.2. Floor in walk in cooler is soiled, especially below shelving. Clean.3. Fan guards in walk in cooler are soiled. Clean.4. Clean floor in back kitchen below shelves/coke crates and below/around soda syrup/CO2 tanks.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom inside of true one door pizza freezer is soiled. Clean.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove coke crates from back kitchen and provide shelving/dunnage racks.
Location: Kitchen
|
03/28/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Unrestrained CO2 tanks. Restrain all CO2 tanks.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door true continental cooler is holding cheese at 45 deg F. Repair to hold foods at 41 deg f or below. Note: mon follow up inspection 12-1-2011 unit was holding ham at 48 deg F. Repair to hold foods at 41 deg F or below.2. Creamer cooler at 60 deg F. Do not hold creamer in until repaired/replaced. Note: New unit ordered. CORRECTED UNIT REPLACED
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door true continental cooler is holding cheese at 45 deg F. Repair to hold foods at 41 deg f or below. Note: mon follow up inspection 12-1-2011 unit was holding ham at 48 deg F. Repair to hold foods at 41 deg F or below.2. Creamer cooler at 60 deg F. Do not hold creamer in until repaired/replaced. Note: New unit ordered. CORRECTED UNIT REPLACED
Location: Sales floor
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bottle in back kitchen hand sink. Remove. Do not place anything in or on hand sinks.Note: will receive a citation if items are in the hand sink on follow up or any subsequent inspections.
Location: Kitchen (back)
- Cleaning times (corrected)
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing.
Comments: 1. Clean floor below the 3 bay sink. CORRECTED2. Clean floor below 1 door true freezer and 2 door victory freezer. 3. Clean floor in walk in cooler below shelves and rolling shelf and tracks at rolling shelf. CORRECTED4. Clean floor around equipment in sales area. 5. Clean floor by CO2 tank and below all soda units.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One heat bulb out in warmer. Please provide. Note: ordered2. Creamer cooler not working. Repair to hold at 41 deg F or below. No cream in cooler at this time. Note: new unit has been ordered.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean fan guards in walk in cooler.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink. Please provide. CORRECTED
Location: Kitchen (back)
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove coke crates & provide shelves or dunnage racks. Note: Ordered
Location: Kitchen
|
12/08/2011 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Unrestrained CO2 tanks. Restrain all CO2 tanks.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door true continental cooler is holding cheese at 45 deg F. Repair to hold foods at 41 deg f or below. Note: mon follow up inspection 12-1-2011 unit was holding ham at 48 deg F. Repair to hold foods at 41 deg F or below.2. Creamer cooler at 60 deg F. Do not hold creamer in until repaired/replaced. Note: New unit ordered. CORRECTED UNIT REPLACED
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door true continental cooler is holding cheese at 45 deg F. Repair to hold foods at 41 deg f or below. Note: mon follow up inspection 12-1-2011 unit was holding ham at 48 deg F. Repair to hold foods at 41 deg F or below.2. Creamer cooler at 60 deg F. Do not hold creamer in until repaired/replaced. Note: New unit ordered. CORRECTED UNIT REPLACED
Location: Sales floor
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bottle in back kitchen hand sink. Remove. Do not place anything in or on hand sinks.Note: will receive a citation if items are in the hand sink on follow up or any subsequent inspections.
Location: Kitchen (back)
- Cleaning times (corrected)
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing.
Comments: 1. Clean floor below the 3 bay sink. CORRECTED2. Clean floor below 1 door true freezer and 2 door victory freezer. 3. Clean floor in walk in cooler below shelves and rolling shelf and tracks at rolling shelf. CORRECTED4. Clean floor around equipment in sales area. 5. Clean floor by CO2 tank and below all soda units.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One heat bulb out in warmer. Please provide. Note: ordered2. Creamer cooler not working. Repair to hold at 41 deg F or below. No cream in cooler at this time. Note: new unit has been ordered.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean fan guards in walk in cooler.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink. Please provide. CORRECTED
Location: Kitchen (back)
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove coke crates & provide shelves or dunnage racks. Note: Ordered
Location: Kitchen
|
12/01/2011 | Recheck |
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