| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repair hole in wall next to can wash area. |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler and build up in basin of bar handsink; wipe out crumbs from reach in freezer. |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked on storage rack. separate to allow air drying. |
| 2018-12-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. ice scoop stored with handle contacting ice. cdi - scoop reinserted with handle |
| 2018-12-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf portioned grilled onions cooling in flip top. cdi - placed in walk in cooler for ra |
| 2018-12-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p chemical dish machine testing at 0ppm; concentrate line not reaching concentrate in container. cdi - line pushed back down into bucket and machine primed; now testing at 200ppm. 4-601.11(a) equipm |
| 2018-08-15 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean debris from floors under expo line. 6-501.11 floor |
| 2018-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler door gasket and build up of dust from walk in cooler fan guards. |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf couple of pans stored as clean with sticker residue or in tact sticker. cdi - pans were pulled and sent to dish area. point lowered due to huge improvement wit |
| 2018-08-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf stack of dish machine racks blocking the hand sink at the bar. cdi - racks moved. |
| 2018-04-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 6 utensils and 8 containers stored clean with visible food debris on them. items were set aside for recleaning during inspection. vr to ensure item |
| 2018-04-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pico de gallo cooling in covered containers with product greater than 2 i |
| 2018-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed ramekins, fajita condiments metal trays, and tossing bowls stored clean and stacked while wet. invert these items to allow air drying. |
| 2018-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese in an ice bath above the soup well and cooked sausage and ribs in a flip top reach in cooler cold holding above 45f (see chart). cdi- cheese was immersed fully |
| 2018-04-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards along the cook line with deep gouges/burns in the surface. 4-202.11 food contact surfaces shall be smooth, free of open sea |
| 2018-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the chicken hot holding unit, splash debris on the underside of shelving along the prep. line/expo line, and o |
| 2018-04-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of paper towels stored on the floor in a storage closet. |
| 2017-12-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 wet wiping cloths stored in the hand sink nearest the dish machine. cdi- cloths were removed.6-301.11 provide soap for handwashing at each handsink. -pf ob |
| 2017-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple sauce ramekins, a vegetable dicer, and 4 food storage containers stored clean with visible food debris in them. cdi- items were set aside f |
| 2017-12-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one sanitizer bucket stored on top of a flip top cooler. cdi- bucket relocated. |
| 2017-12-22 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 2 sanitizer buckets with quat concentrations around 50ppm. |
| 2017-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top reach cooler and above the soup wells cold holding above 45f (see chart). cdi- cheese above soups was discarded; foods in reach in cooler were relocated to |
| 2017-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the reach in freezer next to the cook line, on the floor inside the walk in freezer, and inside the hot drawer |
| 2017-12-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed large hole in wall near entryway to dish room. |
| 2017-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed sauce ramekins stored clean and stacked while wet. |
| 2017-09-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry storage shelf with liquid leaking on dry powder goods and canned goods. cdi - pic voluntarily discarded these items. -0- |
| 2017-09-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed first handsink in the wait staff beverage station nearest the dish pit with rice debris inside and the bar sink with residue inside. cdi - handsinks cleaned and |
| 2017-09-29 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pico prepared today at 2 pm still 50f at 6:30p. cdi - pic voluntarily discarded. -1.5- |
| 2017-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tenders hot holding at 119f in hot holding unit. another section was 140f. cdi - pic adjusted unit for better temperature control and implemented monitoring of this uni |
| 2017-09-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pico cooling with tight lids in place. cdi - pic voluntarily discarded. -0 |
| 2017-09-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets on the arm of wait staff plating food.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not we |
| 2017-09-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed holes in the walls. -0- |
| 2017-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup inside the reach in freezer for chicken and in the prep unit for salsa. repeat -1- |
| 2017-09-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the 3-comp sink faucets. repeat -1- |
| 2017-09-29 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting over the tea station near the to-go counter. -0- |
| 2017-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked toast racks and plastic pans. repeat -1- |
| 2017-06-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the hand sink in the women's restroom not reaching 100f after several minutes of monitoring. vr within 10 days. |
| 2017-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed datemarking sticker residue on food storage containers. improvements made to food contact surface cleanliness since last inspection.4-602.11 clean t |
| 2017-06-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed salmon exiting the conveyor oven at 122f and chicken exiting the conveyor oven at 159f. -pf cdi- items were sent thro |
| 2017-06-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of salsa with a prep. date of 6/10 in the walk in cooler. cdi- product discarded |
| 2017-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal sauce ramekins stored clean and stacked while wet. improvements made to wet stacking since last inspection. |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in a flip top cooler along the prep. line cold holding around ~60f and watermelon cold holding above 45f at the bar (see temp. chart). cdi- watermelon was p |
| 2017-06-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at the handsink nearest the walk in cooler and at the 3 compartment sink faucet. |
| 2017-06-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed worn tile grouting along the cook line in the kitchen. |
| 2017-06-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed one unshielded light bulb in the walk in cooler. |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in freezer floor, on some shelving in the walk in cooler, and inside the hot holding cabinet where grilled chicken |
| 2017-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving in the walk in cooler, inside the hot cabinet, inside the reach in freezer near the fryers, and in areas along |
| 2017-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned ramekins and food storage containers stacked while wet |
| 2017-03-10 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 3 sanitizer buckets with 0ppm quat concentration. |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese cold holding above 45f in a metal pan on the expo line. the bottom of the pan had ice in it but it was not in direct contact with the cheese container. cdi- p |
| 2017-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 5 soup bowls and 8 metal/plastic food storage containers stored clean with visible food debris on them. cdi- items were set in the dish area for rew |
| 2016-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed an oil spray bottle not labeled. |
| 2016-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 metal containers stacked clean with visible food debris on them, 2 measuring utensils, and 4 salad bowls. cdi- items set aside for recleaning.4-50 |
| 2016-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet.4-904.11 kitchenware and tableware-preventing contamination - c store knives, forks, and spoons that are not pre wrapped so that only |
| 2016-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding in a hot tray below 135f (see chart). pic indicated the chicken was cooked and placed in the tray less than 30 minutes prior. cdi- chicken was transferre |
| 2016-12-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed ceiling ventilation coverings with dust accumul |
| 2016-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a napkin dispenser along the expo line, monitor screen buttons, hot tray cubby holes, clean equipment storage racks in the d |
| 2016-08-17 |
53 |
observed a gap between the hand sink and the wall today- fill this gap in so that it is easy to clean. observed corroded door frame. observed build up on the freezer floor.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed |
| 2016-08-17 |
37 |
3-307.11 miscellaneous sources of contamination - cobserved an employee scoop ice with the beer glass. employees must use scoop to dispense ice so the glass will not chip into the ice. |
| 2016-08-17 |
19 |
observed chicken holding at <135f today. product discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-08-17 |
14 |
observed 0ppm at the dishmachine today due to concentrate bucket being empty. replaced and retested to correct.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-08-17 |
4 |
observed two lidded drinks stored over food storage/food prep areas. drinks discarded today. approved storage areas was discussed with pic.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-06-13 |
53 |
observed missing/broken floor tiles and low/missing grout on floors. observed a corroded door frame. observed a sink that needs to be caulked back to the wall so there is no gap.6-501.11 floors, walls, and ceilings including the attachments such as soap |
| 2016-06-13 |
39 |
observed two sanitizer buckets that were at <150ppm. refilled today to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-06-13 |
20 |
observed the one door flip top cooler unplugged and not holding tcs foods at 45f or less.unit plugged in and it began working again. shrimp were discarded and other foods were chilled down to 45f or less to correct.3-501.16(a)(2) maintain tcs foods in co |
| 2016-06-13 |
8 |
observed two instances where sanitizer buckets were in handsinks. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-06-13 |
7 |
observed an employee moving freshly washed lemons from the prep sink to the storage container for them with their bare hands. employee stopped to donn gloves and re-wash produce to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare ha |
| 2016-03-21 |
42 |
observed dishes stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-03-21 |
7 |
observed an employee making salads with no gloves on today- salads discarded and employee donned gloves.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p |
| 2016-03-21 |
18 |
observed two pans of penne pasta that had started cooling 2.5 hours prior and still had not fallen below 70f today- product discarded.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p |
| 2016-03-21 |
20 |
observed cooked onions overstacked on the line today holding at >45f- onions had been there <1 hour and were moved to chill down.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-03-21 |
49 |
observed the handsink leaking today near the dishwasher.5-205.15 maintain a plumbing system in good repair. |
| 2016-03-21 |
47 |
observed build up on the pass thru, underside of the bread butterer, hood vent grrills, pizza oven, and under side of the salad holder.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-21 |
31 |
observed penne pasta cooling in wrapped portions that were deeply stacked. keep these in a thin portion before placing them in a larger metal pan where they hold in heat.product discarded. |
| 2015-12-14 |
13 |
observed raw shrimp stored over a pepper and sauce today.raw shrimp moved to seafood storage area to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2015-12-14 |
54 |
observed a light near the dish area that is missing its shield today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2015-12-14 |
53 |
observed build up on the floor at the bar today(drains).observed dust build up on the bar ceiling vents.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. cau |
| 2015-12-14 |
46 |
observed lime build up on the dish machine today.4-501.14 warewashing equipment, cleaning frequency - c |
| 2015-12-14 |
31 |
observed lettuce that was cut 1 hour prior cooling in the crisper on the line that is designed only for storage as the product is tightly/deeply packed which leads to poor air flow.lettuce removed and placed on to shallow pans to quickly chill down.3-501. |
| 2015-12-14 |
14 |
observed 0ppm at the dishwasher today- repaired onsite(sanitizer leak) and dishes were run back through to correct.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2015-08-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken breasts that were pulled from the oven and were getting ready to be placed into hot hold cooked to 165f.observe |
| 2015-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the underside of the bread toaster.observed grease dripping from fryer hood today. |
| 2015-08-05 |
20 |
m3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw meats in the flip top table holding at >45f today. steaks moved to walk in to quickly cool down-one set of steaks had been prepped earlier and needed to be quickly cooled. |
| 2015-08-05 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved cooked chicken being handled with bare hands before it went into the oven. this product does not reach 165 |
| 2015-08-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed ribs in the make table that had been made on 7/26. do not exceed 7 days. ribs discarded to |
| 2015-08-05 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build up on the ceiling and wall near the pr |
| 2015-08-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak in the prewash sink at the dishmachine. |
| 2015-08-05 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed knives stored on a soiled knife rack today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.obser |
| 2015-01-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed multiple utensils and lexans tightly wet stacked. these items were returned to dish machine for rewash. there is ample shelf space for air drying. |
| 2015-01-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken breading prep unit at right of friers not holding required cold temperatures. foods had been on/in unit for less t |
| 2015-01-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed food and sticker debris on utensils on storage rack. removed items to dish machine for rewash. the dish machine was dispensing high on detergent and ser |
| 2015-01-30 |
8 |
6-301.12 hand drying provision - pf provide approved hand drying method at all hand sinks. observed bar hand sink without paper towels or dryer. |
| 2014-10-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts or stains. replace or resurface 4-501.11 maintain equipment in good repair. observed multiple prep unit |
| 2014-10-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with watch. gave instruction to remove. |
| 2014-10-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed batter for frier placed on ice prior to thorough chill. gave instruct |
| 2014-05-21 |
14 |
4-703.11 hot water and chemical-methods - chemical sanitization shall meet requirements for concentration. observed chemical dish machine not dispensing chlorine on a consistent basis. dish machine maintenance service called while on site.4-601.11 (a) |
| 2014-05-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equiment in good repair. observed frier baskets with broken wires. replaced while on site. replace/resurface all cutting boards with deep cuts or stains. gave instruction. observed lo |
| 2014-05-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - maintain all non-food contact equipment clean to sight and touch. observed build up on hand sink. cdi |
| 2014-05-21 |
53 |
6-501.12 cleaning, frequency and restrictions - maintain floors under shelving in storage room clean and free of build up or debris. |
| 2013-12-17 |
42 |
all utensils shall be dried in a manner that prevents wet stacking. observed plastic bins stacked wet in the dry dish area. r. |
| 2013-12-17 |
14 |
all food contact surfaces shall be clean to sight and touch. observed debris on the plates being stored above the dessert prep area. cdi- plates were moved to the dirty dish area. r. |
| 2013-08-19 |
53 |
maintain floors and floor drains thoroughly clean. observed that floor drains have been pressure washed as directed but one drain in dry storage area was missed. observed mouse trap under bagged onions that needs replaced due to heavy, greasy build up on |
| 2013-08-19 |
42 |
thoroughly air dry all utensils before stacking. observed pans tightly wet stacked. gave instruction to add shelving for drying or washing in batches that will not exceed shelving space available. |
| 2013-08-19 |
38 |
2-303.11 prohibition-jewelry employees must not wear rings or bracelets other than a plain band ring. observed watch on employee. watch removed and gave instruction of rule. |
| 2013-08-19 |
14 |
maintain all food contact surfaces clean to sight and touch, properly washed, rinsed, and sanitized. observed build up in bar ice bin. gave instruction. cleaning process was started. |
| 2013-03-06 |
45 |
multiuse food-contact surfaces shall be: smooth and free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. observed multiple plastic lexans with cracks; chips and broken areas. gave instruction to replace. |
| 2013-03-06 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-03-06 |
14 |
utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. observed sanitizer compartment of 4-comp bar sink with 0 ppm detectable quat sanitizer. quat sanitizer is a multi-level product approved from 150 - 400 ppm. rema |
| 2013-03-06 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. floor drains need thorough cleaning. recommend light pressure wash for heavily soiled drains. |
| 2013-03-06 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. |
| 2012-12-18 |
14 |
ice machines shall be kept clean and sanitized and free of build up. observed slight biofilm in ice machine. gave instruction and began 3-step cleaning process. |