- 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: THE COLE SLAW COOLER MEASURED 52 DEGREES. REPAIR OR REPLACE COOLER TO MAINTAIN 41 DEGREES OR LESS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN INSIDE WINGS COOLER BOTTOM & (INSIDE GLASS DOOR SURFACE).2) CLEAN AND SANITIZE PART OF THE ICE MACHINE IN FRONT AND ABOVE ICE BIN.
Location: Kitchen
Equipment: Reach in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: INSTALL SCREEN MATERIAL OVER DOORWAYS IF DOORS ARE TO BE OPEN. OTHERWISE, KEEP REAR DOOR CLOSED TO KEEP PESTS (MAINLY FLIES) OUT.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FISH THAWNG IN 2--BAY SINK SHOULD BE UNDER COOL--RUNNING WATER. ADD ICE AS FISH BECOME THAWED. PREPARE FISH MORE QUICKLY OR PLACE BACK IN COOLER AS NEEDED.6/6 -- AGAIN, THAW USING COOL RUNNING WATER --- PLACE IN COOLER -- OK'D.
Location: Kitchen
Equipment: 2-bay
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: ON THE REAR PREP. TABLE SOME FLOUR SHOULD BE PLACED IN A DURABLE CONTIANER, AS THE BAG IT WASW STORED IN WAS TORN.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND RELABEL FLOUR, ETC. BIN,
Location: Kitchen
|
06/06/2014 | 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: THE COLE SLAW COOLER MEASURED 52 DEGREES. REPAIR OR REPLACE COOLER TO MAINTAIN 41 DEGREES OR LESS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN INSIDE WINGS COOLER BOTTOM & (INSIDE GLASS DOOR SURFACE).2) CLEAN AND SANITIZE PART OF THE ICE MACHINE IN FRONT AND ABOVE ICE BIN.
Location: Kitchen
Equipment: Reach in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: INSTALL SCREEN MATERIAL OVER DOORWAYS IF DOORS ARE TO BE OPEN. OTHERWISE, KEEP REAR DOOR CLOSED TO KEEP PESTS (MAINLY FLIES) OUT.
Location: Kitchen (back)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FISH THAWNG IN 2--BAY SINK SHOULD BE UNDER COOL--RUNNING WATER. ADD ICE AS FISH BECOME THAWED. PREPARE FISH MORE QUICKLY OR PLACE BACK IN COOLER AS NEEDED.
Location: Kitchen
Equipment: 2-bay
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: ON THE REAR PREP. TABLE SOME FLOUR SHOULD BE PLACED IN A DURABLE CONTIANER, AS THE BAG IT WASW STORED IN WAS TORN.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND RELABEL FLOUR, ETC. BIN,
Location: Kitchen
|
06/02/2014 | 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: THE 7 UP COUNTER TOP COOLER MEASURED 51 DEGREES. ADJUST/REPAIR UNIT TO MAINTAIN 41 F OR LESS.11/26 -- SMALL COOLER MEASURED 56 F. NO POTENTIALLY HAZ. FOODS WERE IN COOLER. PLANS ARE TO REPLACETIS COOLER.12/18 -- THE COOLER HAS BEEN TAKEN OUT OF OPERATION.
Location: Kitchen
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN ONE BREADING CONTAINER USE A CUP OR SCOOP WITH A HANDLE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 4 EMPLOYEE JACKETS/SWEATSHIRTS WERE STORED OR LAYING ON OR NEXT TO FOOD OR UTENSIL AREAS. KEEP SUCH ITEMS SEPERATE AND AWAY FROM FOODS/UTENSILS.
Location: Kitchen (back)
- 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: A BOX OF PRTION CUPS IN KITCHEN SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) SEAL/COVER A SPACE AROUND GAS PIPE IN WALL (CORNER) BEHIND THE COUNTER--TOP 7 UP COOLER.2) ALSO SEAL OVER 2 HOLES IN DRYWALL TO THE RIGHT OF THE SMOKER.3) INSTALL 2 ELECTRICAL OUTLET COVERS AND ONE SWITCH COVER NEXT TO THE SMOKER. ALSO INSTALL OUTLET COVER JUST ABOVE MOP SINK.--- ( 11/26 -- CORRECTED -- OK.)
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE REACH--IN COOLER JUST LEFT OF THE CONVECTION OVEN.
Location: Kitchen
|
12/18/2013 | 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: THE 7 UP COUNTER TOP COOLER MEASURED 51 DEGREES. ADJUST/REPAIR UNIT TO MAINTAIN 41 F OR LESS.11/26 -- SMALL COOLER MEASURED 56 F. NO POTENTIALLY HAZ. FOODS WERE IN COOLER. PLANS ARE TO REPLACETIS COOLER.
Location: Kitchen
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN ONE BREADING CONTAINER USE A CUP OR SCOOP WITH A HANDLE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 4 EMPLOYEE JACKETS/SWEATSHIRTS WERE STORED OR LAYING ON OR NEXT TO FOOD OR UTENSIL AREAS. KEEP SUCH ITEMS SEPERATE AND AWAY FROM FOODS/UTENSILS.
Location: Kitchen (back)
- 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: A BOX OF PRTION CUPS IN KITCHEN SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) SEAL/COVER A SPACE AROUND GAS PIPE IN WALL (CORNER) BEHIND THE COUNTER--TOP 7 UP COOLER.2) ALSO SEAL OVER 2 HOLES IN DRYWALL TO THE RIGHT OF THE SMOKER.3) INSTALL 2 ELECTRICAL OUTLET COVERS AND ONE SWITCH COVER NEXT TO THE SMOKER. ALSO INSTALL OUTLET COVER JUST ABOVE MOP SINK.--- ( 11/26 -- CORRECTED -- OK.)
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE REACH--IN COOLER JUST LEFT OF THE CONVECTION OVEN.
Location: Kitchen
|
11/26/2013 | 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: THE 7 UP COUNTER TOP COOLER MEASURED 51 DEGREES. ADJUST/REPAIR UNIT TO MAINTAIN 41 F OR LESS.
Location: Kitchen
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN ONE BREADING CONTAINER USE A CUP OR SCOOP WITH A HANDLE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 4 EMPLOYEE JACKETS/SWEATSHIRTS WERE STORED OR LAYING ON OR NEXT TO FOOD OR UTENSIL AREAS. KEEP SUCH ITEMS SEPERATE AND AWAY FROM FOODS/UTENSILS.
Location: Kitchen (back)
- 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: A BOX OF PRTION CUPS IN KITCHEN SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) SEAL/COVER A SPACE AROUND GAS PIPE IN WALL (CORNER) BEHIND THE COUNTER--TOP 7 UP COOLER.2) ALSO SEAL OVER 2 HOLES IN DRYWALL TO THE RIGHT OF THE SMOKER.3) INSTALL 2 ELECTRICAL OUTLET COVERS AND ONE SWITCH COVER NEXT TO THE SMOKER. ALSO INSTALL OUTLET COVER JUST ABOVE MOP SINK.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER IN THE REACH--IN COOLER JUST LEFT OF THE CONVECTION OVEN.
Location: Kitchen
|
11/14/2013 | 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 ...
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. FRIES AND FISH.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN EMPLOYEE DRINK IN COOLER. PLEASE REMOVE.
Location: Cook line
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE CHEESE, ETC.. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHEREVER MISSING.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. MISSING FLOOR TILES AND WATER STAINED CEILING TILES. PLEASE REPAIR.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Wait staff area
Equipment: Upright cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Upright cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Upright 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. WOOD COUNTER AND PREP TOP. DISCONTINUE USE.
Location: Cook line
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN DOOR GASKETS.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. WIRE SHELVING AND HEAT LAMP AT COOK'S LINE.
Location: Cook line
Equipment: Wire shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Prep area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
|
07/17/2013 | Recheck |
- CO2 tanks unrestrained
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 ...
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. FRIES AND FISH.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN EMPLOYEE DRINK IN COOLER. PLEASE REMOVE.
Location: Cook line
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE CHEESE, ETC.. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHEREVER MISSING.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. MISSING FLOOR TILES AND WATER STAINED CEILING TILES. PLEASE REPAIR.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Wait staff area
Equipment: Upright cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Upright cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Upright 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. WOOD COUNTER AND PREP TOP. DISCONTINUE USE.
Location: Cook line
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN DOOR GASKETS.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. WIRE SHELVING AND HEAT LAMP AT COOK'S LINE.
Location: Cook line
Equipment: Wire shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Prep area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
|
07/02/2013 | Recheck |
- CO2 tanks unrestrained
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 ...
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. FRIES AND FISH.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN EMPLOYEE DRINK IN COOLER. PLEASE REMOVE.
Location: Cook line
Equipment: Upright cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW EGGS STORED ABOVE CHEESE, ETC.. STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. PLEASE ENSURE "GARAGE DOOR" CLOSES.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHEREVER MISSING.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. MISSING FLOOR TILES AND WATER STAINED CEILING TILES. PLEASE REPAIR.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Wait staff area
Equipment: Upright cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Back room
Equipment: Upright cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Upright 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. WOOD COUNTER AND PREP TOP. DISCONTINUE USE.
Location: Cook line
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN DOOR GASKETS.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. WIRE SHELVING AND HEAT LAMP AT COOK'S LINE.
Location: Cook line
Equipment: Wire shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Prep area
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
|
06/25/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RE--INSTALL KITCHEN HAND SINK AS PLANNED.
Location: Kitchen
- 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: STORE SCOOP IN ICE BIN WITH HANDLE UP AND OUT OF ICE BETWEEN USE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: BECAUSE OF SOME REMODELING IN OR NEAR KITCHEN, FINISH DRYWALL SURFACES, PARTICULARLY ON SOUTH WALL.COMPLETE TRIM AND FINISH AROUND DOOR OPENINGS AND ABOVE 2--BAY SINK.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.REPLACE THERMOMETER IN SMALL REFRIG. IN KITCHEN.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELF UNDER THE SMALL FRYER.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN MEN'S AND WOMEN'S RESTROOMS.
Location: Restroom
|
01/28/2013 | Recheck |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RE--INSTALL KITCHEN HAND SINK AS PLANNED.
Location: Kitchen
- 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: STORE SCOOP IN ICE BIN WITH HANDLE UP AND OUT OF ICE BETWEEN USE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: BECAUSE OF SOME REMODELING IN OR NEAR KITCHEN, FINISH DRYWALL SURFACES, PARTICULARLY ON SOUTH WALL.COMPLETE TRIM AND FINISH AROUND DOOR OPENINGS AND ABOVE 2--BAY SINK.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.REPLACE THERMOMETER IN SMALL REFRIG. IN KITCHEN.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELF UNDER THE SMALL FRYER.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS IN MEN'S AND WOMEN'S RESTROOMS.
Location: Restroom
|
01/15/2013 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RE--INSTALL KITCHEN HAND SINK AS PLANNED.
Location: Kitchen
- 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: STORE SCOOP IN ICE BIN WITH HANDLE UP AND OUT OF ICE BETWEEN USE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: BECAUSE OF SOME REMODELING IN OR NEAR KITCHEN, FINISH DRYWALL SURFACES, PARTICULARLY ON SOUTH WALL.COMPLETE TRIM AND FINISH AROUND DOOR OPENINGS AND ABOVE 2--BAY SINK.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.REPLACE THERMOMETER IN SMALL REFRIG. IN KITCHEN.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELF UNDER THE SMALL FRYER.
Location: Cook line
|
01/07/2013 | Routine |
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOP BETWEEN USE.
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: CLEAN OIL/GREASE FROM FLOOR BETWEEN THE TWO FRYERS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE DOOR GASKET ON THE GLASS DOOR COOLER IN KITCHEN.8/6/12 -- USE THE DOOR GASKET REPAIR KIT ON THE COKE COOLER AS PLANNED.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY 2--BAY SINK FAUCET.
Location: Kitchen
|
08/06/2012 | Recheck |
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOP BETWEEN USE.
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: CLEAN OIL/GREASE FROM FLOOR BETWEEN THE TWO FRYERS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE DOOR GASKET ON THE GLASS DOOR COOLER IN KITCHEN.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE LEAKY 2--BAY SINK FAUCET.
Location: Kitchen
|
07/30/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, in food service, prep area(s).
Correction: Employees shall eat, and drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, in food service, prep area(s).
Correction: Employees shall eat, and drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Prep area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly. (Shrimp in 2 bay sink)
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dry storage
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
Equipment: Prep table
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Location: Kitchen
Equipment: 3-bay
- 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 faucet of 2 bay sink. Plumbing part is on order...
Location: Kitchen
Equipment: 2-bay
|
04/11/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, in food service, prep area(s).
Correction: Employees shall eat, and drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, in food service, prep area(s).
Correction: Employees shall eat, and drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace damaged ceiling tiles in kitchen as needed.
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: Clean wall area behind the chemical storage rack located near 3 bay sink; Clean floor area in back storage room area and back of kitchen where cooker is located; Clean floor and wall area around and behind cooking equipment under the hood; Clean dust from ceiling vents as needed in kitchen.
Location: Three bay area
- 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: Clean wall area behind the chemical storage rack located near 3 bay sink; Clean floor area in back storage room area and back of kitchen where cooker is located; Clean floor and wall area around and behind cooking equipment under the hood; Clean dust from ceiling vents as needed in kitchen.
Location: Back room
- 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: Clean wall area behind the chemical storage rack located near 3 bay sink; Clean floor area in back storage room area and back of kitchen where cooker is located; Clean floor and wall area around and behind cooking equipment under the hood; Clean dust from ceiling vents as needed in kitchen.
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: Clean wall area behind the chemical storage rack located near 3 bay sink; Clean floor area in back storage room area and back of kitchen where cooker is located; Clean floor and wall area around and behind cooking equipment under the hood; Clean dust from ceiling vents as needed in kitchen.
Location: Cook line
- 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: Clean wall area behind the chemical storage rack located near 3 bay sink; Clean floor area in back storage room area and back of kitchen where cooker is located; Clean floor and wall area around and behind cooking equipment under the hood; Clean dust from ceiling vents as needed in kitchen.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. (Shrimp in 2 bay sink)
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Corrected during inspection
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface of grease trap near 3 bay sink; Clean interior of mop sink; Clean splash guard of ice machine interior; Clean interior of glass door upright cooler where fish is stored; Clean the storage shelf of prep table located under hood.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface of grease trap near 3 bay sink; Clean interior of mop sink; Clean splash guard of ice machine interior; Clean interior of glass door upright cooler where fish is stored; Clean the storage shelf of prep table located under hood.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface of grease trap near 3 bay sink; Clean interior of mop sink; Clean splash guard of ice machine interior; Clean interior of glass door upright cooler where fish is stored; Clean the storage shelf of prep table located under hood.
Location: Dry storage
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface of grease trap near 3 bay sink; Clean interior of mop sink; Clean splash guard of ice machine interior; Clean interior of glass door upright cooler where fish is stored; Clean the storage shelf of prep table located under hood.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean exterior surface of grease trap near 3 bay sink; Clean interior of mop sink; Clean splash guard of ice machine interior; Clean interior of glass door upright cooler where fish is stored; Clean the storage shelf of prep table located under hood.
Location: Cook line
Equipment: Prep table
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- 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 faucet of 2 bay sink.
Location: Kitchen
Equipment: 2-bay
|
03/27/2012 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 2 OR 3 EXTENSION CORDS ALONG REAR FLOOR AREA SHOULD BE COVERED WITH PROTECTIVE RUBBER MAT, OR THE LIKE.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW CHICKEN AND RAW FISH PRODUCTS SEPERATE DURING PREP. ACTIVITIES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A COUPLE DAMAGED EXHAUST FILTERS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN 7 UP AND REAR KITCHEN GLASS--DOOR COOLERS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TWO MAIN FRYERS ON TOP SURFACES.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKY 2--BAY PREP. SINK FAUCET.
|
01/13/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 2 OR 3 EXTENSION CORDS ALONG REAR FLOOR AREA SHOULD BE COVERED WITH PROTECTIVE RUBBER MAT, OR THE LIKE.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW CHICKEN AND RAW FISH PRODUCTS SEPERATE DURING PREP. ACTIVITIES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A COUPLE DAMAGED EXHAUST FILTERS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN 7 UP AND REAR KITCHEN GLASS--DOOR COOLERS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TWO MAIN FRYERS ON TOP SURFACES.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKY 2--BAY PREP. SINK FAUCET.
|
01/04/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 2 OR 3 EXTENSION CORDS ALONG REAR FLOOR AREA SHOULD BE COVERED WITH PROTECTIVE RUBBER MAT, OR THE LIKE.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW CHICKEN AND RAW FISH PRODUCTS SEPERATE DURING PREP. ACTIVITIES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A COUPLE DAMAGED EXHAUST FILTERS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN 7 UP AND REAR KITCHEN GLASS--DOOR COOLERS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TWO MAIN FRYERS ON TOP SURFACES.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKY 2--BAY PREP. SINK FAUCET.
|
12/05/2011 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 2 OR 3 EXTENSION CORDS ALONG REAR FLOOR AREA SHOULD BE COVERED WITH PROTECTIVE RUBBER MAT, OR THE LIKE.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW CHICKEN AND RAW FISH PRODUCTS SEPERATE DURING PREP. ACTIVITIES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE A COUPLE DAMAGED EXHAUST FILTERS.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETERS IN 7 UP AND REAR KITCHEN GLASS--DOOR COOLERS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TWO MAIN FRYERS ON TOP SURFACES.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKY 2--BAY PREP. SINK FAUCET.
|
11/28/2011 | Routine |
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