- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drink containers stored in food prep locations that may contaminate food or food equipment.
Correction: Employees must use covered beverage containers.Container must be stored and handled to prevent contamination the employee's hands, food items, and clean equipment.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knife stored at cook's handsink.
Correction: Store clean utensils on a clean and sanitized cutting board, table, counter, tray, etc. Clean & sanitize in use utensils and resting surfaces at least every 4 hours.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of flour on stored on.
Correction: Store food at least 6" off the floor on approved shelving, dunnage racks, and/or carts.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shipping plastic on wall of exhaust hood.
Correction: Remove shipping plastic from exhaust hood.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The shelf below the small prep table is less than 6" off the floor.;Adjust table sub-shelf to at least 6" off the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service trays stored on floor.
Correction: Store single service items at least 6" off the floor on approved shelving, dunnage racks, and/or carts.
- Kitchenware and Tableware
Observation: Disposable utensils (forks, spoons, knives) not individually wrapped or in an approved dispenser.
Correction: Store disposable utensils in bins with the handles up or use individually wrapped utensils.
- Toilet Room Receptacle Covered
Observation: No covered trash container in the women's restroom.
Correction: Provide a covered trash container in the women's restroom.
- Toilet Rooms - Enclosed
Observation: The men's restroom door closer is broken.
Correction: Repair / replace the broken door closer.
- Lighting, Intensity
Observation: Less than 50 foot candles of light at the floor mixer. Measured 10 foot-candles of light.
Correction: Provide at least 50 foot candles of covered / shielded light at the floor mixer.
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08/26/2015 | Routine | |
-Rinnai RL94I gas tankless hot water heater. Unit is undersized. If hot water issues arise, you will be required to replace or add additional units to meet the peak hot water demand.
Approved for permit contingent upon correction of the above noted items.
- Food Storage - Clean and Dry Location
Observation: There was no splashguard observed between the handsink and sandwich prep unit, where food can be exposed.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving unit above the 3-compartment sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine (bleach) based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No disposable towels were provided at any of the hand washing sinks.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/31/2015 | Pre-Opening | |
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