September 14, 2009 (Routine)

• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the fish, shellfish,oysters@ that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1570 - The door gasket to the true#7 refrigerator is in poor repair. wash temperature gauge on dishmachine is not working.
  Repair or replace the door gasket and the wash temp gauge accordance with the manufacturer's specifications.
• 2310 B - The handwash station at the kitchen near salad refrigerator is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3080 - Less than 20 foot candles of light was noted in the pot rack room.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3180 - floor dry storage area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

September 26, 2008 (Routine)

• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Soups in WI Cooler cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1780 - Critical Equipment used for open food items, Can opener, was observed with visible accumulations of soil and debris.
  Clean at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1780 E - Surfaces of the Ice Maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of Ice Maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 2890 - Light bulb in Walk-In Cooler not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

February 08, 2008 (Follow-up)

• 1320 - Repeat Not all cooler units had working thermometers located on/ inside of them.
  Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1780 - Critical Repeat The exposed plastic interior surface of the ice machine had a build up of slime on it.
  Clean the slime covered surface.
• 2230 - Critical There was not a hand sink provided in the Bar area.
  Designate one of the compartments of the 3 compartment sink in the Bar area as a hand sink and have it supplied with paper towels, hand soap and handwashing signage.
• 2350 ii - Repeat Found drain at Bar 3-Compartment sink leaking. Also found one sink of the 3-Compartment sink either plugged or draining slowly. There was little to no hot water found at the hand sink in the staff washroom.
  Repair leaking drain and unplug clogged sink. Provide adequate amount of running hot water at the hand sink inside the staff washroom.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the staff washroom.
  Provide a covered refuse container for the disposal of feminine napkins in the staff washroom.
• 3090 - Repeat The mechanical ventilation system in the staff washroom was not operational.
  Have the mechanical ventilation operational so that it can keep the washroom free of obnoxious odors.

February 05, 2008 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0830 - Critical Date marking of prepared/cooked foods was not consistent. Found Orange Sauce and other food products stored inside coolers for more than 24 hours not date marked.
  Consistently date mark prepared/cooked foods showing either the prepared food date or the consumed by date.
• 1320 - Repeat Not all cooler units had working thermometers located on/ inside of them.
  Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Found True Refrigerator at marginal temperatures between 44 F and 45 F.
  Lower temperature of cooler unit.
• 1780 - Critical The exposed plastic interior surface of the ice machine had a build up of slime on it.
  Clean the slime covered surface.
• 2350 ii - Found drain at Bar 3-Compartment sink leaking. Also found one sink of the 3-Compartment sink either plugged or draining slowly. There was little to no hot water found at the hand sink in the staff washroom.
  Repair leaking drain and unplug clogged sink. Provide adequate amount of running hot water at the hand sink inside the staff washroom.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the staff washroom.
  Provide a covered refuse container for the disposal of feminine napkins in the staff washroom.
• 2920 - The staff washroom door was not provided with a self-closing door
  Provide a self-closer for the staff washroom door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - Not all hand sinks were supplied with paper towels for drying hands.
  Provide paper towels at all hand sinks.
• 3040 - Not all hand sinks had handwashing signage to remind staff to wash their hands.
  Provide handwashing signage at all hand sinks.
• 3090 - The mechanical ventilation system in the staff washroom was not operational.
  Have the mechanical ventilation operational so that it can keep the washroom free of obnoxious odors.

February 21, 2007 (Routine)

• 0610 - Repeat Food stored on the floor of the WI freezer and the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the WI refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3250 - Repeat Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

October 05, 2006 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Repeat Food stored on the floor of the walk in freezer and in dry storage.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - Repeat There was no temperature measuring device located in the walk in cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3250 - Repeat Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

June 15, 2006 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the WI and in the dry storage area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - The handle of the roll top steam table is not corrosion resistant, nonabsorbent, or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the under counter dessert RI or the WI..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat Several cutting boards were observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Critical Repeat Some grime was observed on the inside of the ice machine and on the can opener blade
  Clean and sanitize these surfaces for food contact.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3250 - Repeat Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

February 03, 2006 (Routine)

• 0550 - Repeat In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. walk in and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0960 2 - The food contact surface of the stiring utensil is not durable, nonabsorbent, easily cleanable.
  Repair or replace the stiring utensil to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - Repeat The nonfood contact surface of the shelves containers cloth liners is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The door gasket of the walk in damaged).
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
• 1580 - The cutting board(s) along the sait station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sald refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 2190 - Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - Plumbing connections at handsinki.
  Plumbing systems and components shall be maintained in good repair.
• 2920 - Repeat Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3240 - Handwashing facilities are not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3250 - Repeat
  
• 3490 - body location stored in such a way that they could contaminate food or equipment in the refrigerator
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

August 25, 2005 (Routine)

• 0220 - Critical Repeat The kitchen personnel are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0380 - Critical Food from damaged packaging offered for sale or service. dented cans
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0480 - Unlabeled food containers. lemon juice, bag in box.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - In-use utensils improperly stored between use. AT make table in water 109 degrees.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. bags of potatoes
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Soup.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 1040 - A non approved wood slab cutting board is used as a food contact surface. cutting bread.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1060 - Repeat The nonfood contact surface of shelves or containers where cloth liners are being used are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the milk crates use as shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - There was no temperature measuring device located in the walk in, white freezer and reachin where dressing stored..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - the 2 dr reach in coke refrigerator missing front plate was observed in a condition that prevents necessary maintenance and easy cleaning. Twine noted on handle of wisk. Remove.
  Repair the coke reach in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach in replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gasket of the walk in refrigerator is (missing, damaged).
  Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove tops, refrigerator tops shelves walk in.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Single service items observed unprotected from contamination. coffee filters
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Unwrapped knives, forks, or spoons were not stored waitress area with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2310 - Critical The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation.
• 2920 - Toilet room door is not provided with a self-closing door employee toilet room.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  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
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - Repeat ceiling over walkin, ceiling in clean dish room, wall by dishwasher are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - floor at walkin refrigerator, walkin freezer, dishwasher and behind bar area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3250 - Repeat Toilet room doors are being kept open employee tiolet room in rear of kitchen.
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• 3270 - Critical Methods are not being used to control pests flys
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3330 - Critical Working containers of degreaser are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

February 08, 2005 (Critical Procedures)

• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1570 - The door gasket of the reach in is damaged).
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1570 - The can opener blade is rusted and dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 2000 - Clean dishes in refrigerator were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3250 - Toilet room doors are being kept open
  Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.

January 08, 2004 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (deserts)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3170 - Ceiling tiles in clean dish area cracked, Ceiling tiles missing in areas throughout the kitchen. Hole in ceilng tile in dry storage. Floor in dishwashing area is in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair ceiling tiles and repair floor so it is easily cleanable.
• 2790 - The indoor ceiling material located in the clean dish room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3080 - Less than 10 foot candles of light was noted in the walk-in. Light out in dishwashing area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace light in dishwashing area.
• 1060 - The nonfood contact surface of the cardboard under handsink in kitchen and foil in drip tray is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard. Remove foil from drip tray.
• 0480 - Unlabeled food containers. (sugar, flour, contents in refrigerators)
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3340 - Critical Raid stored with other chemicals in storage area..
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 0560 - Linens in contact with food. (used under deserts in reach-in)
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1770 - Dirty tray found in oven.
  Clean tray.
• 0470 - Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (Meats stored over vegetables in walk-in , eggs stored over deserts in reach-in)
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Handwashing sign not provided in public restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1320 - Two thermometers found broken in walk-in and underneath make table.
  Replace thermometers.

January 31, 2003 (Routine)