Items in hot holding unit must be maintained at 135 degrees at all times
Thermostat was turned to a higher setting during inspection
Hot food items must be monitored with a problem-style food thermometer having a scale of 0-22 degrees.
2/17/2009
95
No violation noted during this evaluation.
5/8/2008
99
Floors sinks have black residue/mold
Fill all wall mounted paper towels dispensers
All are empty
All terry cloth towels used for wiping counter tops and food service equipment must be in a bucket with approved santizer (chlorine bleach - 100 PPM or ammonium chloride - 200 PPM
Also provide specific test strips for each sanitizing agent.
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