CLEAN AND MAINTAIN FINGERNAIL BRUSH FOR KITCHEN AREA HANDWASHING SINK.
CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
CLEAN AND MAINTAIN WALL THROUGHOUT KITCHEN AREA INCLUDING UNDER AND BEHIND EQUIPMENT.
CLEAN WALKIN COOLER, ESPECIALLY BENEATH/BEHIND RACKS.
DISCONTINUE STORING CLEAN CONTAINERS OR ANY OTHER FOOD RELATED ITEMS DIRECTLY BENEATH THE WASTE LINE OF THE FOOD PREP SINK. ITEMS WERE MOVED DURING INSPECTION.
DISCONTINUE STORING GARBAGE CONTAINER IN FRONT OF KITCHEN HAND SINK. CONTAINER MUST BE STORED IN ANOTHER LOCATION SO EASY ACCESS IS MAINTAINED FOR HAND SINK AT ALL TIMES.
DISCONTINUE USING UNAPPROVED BEVERAGE CONTAINER IN KITCHEN AREA. OBSERVED OPEN BEVERAGE CONTAINER DURING INSPECTION IN KITCHEN AREA. AN APPROVED CONTAINER MUST HAVE TIGHT FITTING LID AND STRAW.
ENSURE THAT TRAINING OF BASIC FOOD SAFETY IS HAPPENING FOR ALL KITCHEN STAFF. THIS INCLUDES VERIFICATION OF SANITIZING LEVELS FOR DISH MACHINE.
OBSERVED 0 PPM CHLORINE FOR DISH MACHINE. RECEIVED CALL FROM LYNN THAT DISH MACHINE WAS REPAIRED AND FUNCTIONING AT APPROVED SANITIZER LEVELS.
POST "NO SMOKING" SIGNS AT BOTH ENTRANCES. POSTINGS NOT OBSERVED DURING INSPECTION. STICKERS ENCLOSED.
PROVIDE AIR GAP BETWEEN SPRAY ARM AND SPILL RIM. NO AIR GAP EXISTS.
PROVIDE APPROVED COVING IN WALK IN REFRIGERATION UNIT. INTEGRAL QUARRY TILE BASE COVING OR CUSTOM STAINLESS STEEL COVING IS APPROVED.
PROVIDE APPROVED FLOOR AND WALL FINISHES IN BASEMENT DRY STORAGE AREA. SEALED CONCRETE FLOOR IS APPROVED IF ONLY UNOPENED PACKAGES ARE STORED. EPOXY PAINTED BLOCK WALLS ARE APPROVED.
PROVIDE DISPOSABLE TOWELS AND DISPENSER FOR FAR END BAR HANDWASHING SINK. NO TOWELS/DISPENSER OBSERVED.
PROVIDE SHIELD OVER BULB OR SHATTER RESISTANT BULB IN WALK IN REFRIGERATION UNIT.
REPAIR BROKEN FLOOR TILES IN WALK IN REFRIGERATION UNIT.
SEPARATE RAW MEAT FROM READY TO EAT FOODS WITHIN UNDER COUNTER REACH IN REFRIGERATION UNIT. AS DISCUSSED, FURTHER SEPARATION MUST BE MAINTAINED BETWEEN HAMBURGER PATTIES AND READY TO EAT FOODS.
STORE WET WIPING CLOTHS IN SANITIZING SOLUTION. OBSERVED WET CLOTH ON COUNTER DURING INSPECTION. IF CHLORINE WILL BE USED, THEN A CONCENTRATION OF 50-200 PPM MUST BE MAINTAINED.
THERMOMETER WAS CALIBRATED DURING INSPECTION. MUST BE CALIBRATED PERIODICALLY.
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CLEAN AND MAINTAIN FINGERNAIL BRUSH FOR KITCHEN AREA HANDWASHING SINK.
CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
CLEAN AND MAINTAIN WALL THROUGHOUT KITCHEN AREA INCLUDING UNDER AND BEHIND EQUIPMENT.
ENSURE THAT TRAINING OF BASIC FOOD SAFETY IS HAPPENING FOR ALL KITCHEN STAFF. THIS INCLUDES VERIFICATION OF SANITIZING LEVELS FOR DISH MACHINE.
OBSERVED 0 PPM CHLORINE FOR DISH MACHINE. RECEIVED CALL FROM LYNN THAT DISH MACHINE WAS REPAIRED AND FUNCTIONING AT APPROVED SANITIZER LEVELS.
PROVIDE AIR GAP BETWEEN SPRAY ARM AND SPILL RIM. NO AIR GAP EXISTS.
PROVIDE APPROVED COVING IN WALK IN REFRIGERATION UNIT. INTEGRAL QUARRY TILE BASE COVING OR CUSTOM STAINLESS STEEL COVING IS APPROVED.
PROVIDE APPROVED FLOOR AND WALL FINISHES IN BASEMENT DRY STORAGE AREA. SEALED CONCRETE FLOOR IS APPROVED IF ONLY UNOPENED PACKAGES ARE STORED. EPOXY PAINTED BLOCK WALLS ARE APPROVED.
REPAIR BROKEN FLOOR TILES IN WALK IN REFRIGERATION UNIT.
SEPARATE RAW MEAT FROM READY TO EAT FOODS WITHIN UNDER COUNTER REACH IN REFRIGERATION UNIT. AS DISCUSSED, FURTHER SEPARATION MUST BE MAINTAINED BETWEEN HAMBURGER PATTIES AND READY TO EAT FOODS.
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