EMPLOYEE PRACTICES - HAND WASH SINK ACCESSIBLE
HAND WASHING FACILITIES ARE NOT ACCESSIBLE FOR USE BY FOOD HANDLERS.
WATER SUPPLY- INADEQUATE HOT WATER
THE TEMPERATURE OF THE HOT WATER SUPPLY IS BELOW 120 DEGREES FAHRENHEIT, BUT ABOVE 100 DEGREES FAHRENHEIT.
RESTROOMS- HAND SINK SOAP, TOWELS
THE SOAP AND/OR PAPER TOWELS ARE NOT PROVIDED IN A DISPENSER AT THE HAND WASH SINK IN RESTROOM(S).
UTENSIL WASHING & SANITIZATION- TEST MATERIALS
TESTING EQUIPMENT AND/OR MATERIALS ARE NOT PROVIDED TO MEASURE THE SANITIZATION METHOD USED DURING WAREWASHING.
EQUIPMENT MAINTENANCE- INOPERABLE, DISREPAIR
FOOD STORAGE OR FOOD HOLDING EQUIPMENT IS INOPERABLE OR IN DISREPAIR.
HANDWASH SINK - SPLASHGUARD
A SPLASHGUARD AT THE HANDWASH SINK IN THE FOOD PREPARATION AREA IS INADEQUATE OR NOT PROVIDED.
PERMIT - POST PERMIT
A VALID HEALTH PERMIT IS NOT POSTED IN PUBLIC VIEW AT THE FACILITY.
MANAGEMENT & PERSONNEL- FOOD PROTECTION MANAGER CERTIFICATION
DOCUMENTATION IS NOT PROVIDED TO VERIFY THAT THE OWNER OR A FOOD EMPLOYEE OF THE FACILITY HAS SUCCESSFULLY PASSED AN ACCREDITED FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION.
MANAGEMENT & PERSONNEL - FOOD HANDLER CARD
FOOD HANDLERS EMPLOYED AT THIS FACILITY DO NOT POSSESS A VALID FOOD HANDLER CARD AND/OR RECORDS DOCUMENTING THAT FOOD EMPLOYEES POSSESS A VALID FOOD HANDLER CARD ARE NOT MAINTAINED BY THE FOOD FACILITY FOR REVIEW AS REQUIRED.
12/22/2015
ROUTINE
FOOD PROTECTION- ENCLOSED FACILITY
FOOD PREPARATION IS CONDUCTED IN AN AREA THAT IS NOT FULLY ENCLOSED.
HANDWASH SINK - SPLASHGUARD
A SPLASHGUARD AT THE HANDWASH SINK IN THE FOOD PREPARATION AREA IS INADEQUATE OR NOT PROVIDED.
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