| Violation Date |
Code |
Description |
| 2019-01-07 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2019-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from reach in cooler, prep cooler door gaskets, and build up on shelves in walk in cooler. |
| 2019-01-07 |
45 |
4-501.11 maintain equipment in good repair. replace torn gaskets on over under reach in cooler across from cook line. |
| 2019-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2019-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer buckets testing at 0ppm. cdi - refilled from dispenser and now testing at 200ppm quat. |
| 2019-01-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes and melons stored on top shelves above ready to eat items in walk in cooler. cdi - cooler rearranged with unwashed produce below ready to eat foods. |
| 2019-01-07 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing sign in men's rest room. cdi - adhesive handwashing sign left with pic to post. |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from prep cooler door gaskets and inside coolers. |
| 2018-06-25 |
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. spoon and ice cream scoop |
| 2018-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. noted a few house flies in kitchen area. continue working with pest control management company to eliminate pests. |
| 2018-06-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored above facility utensils at cook line. cdi - discarded. |
| 2018-01-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one rack of raw shell eggs stored over rehydrated hash browns in a reach in cooler. cdi- storage rearranged. |
| 2018-01-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration. observed sanitizer concentration bucket empty. cdi- concentrate bucket was replaced and machined was primed until the solution wa |
| 2018-01-11 |
18 |
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 observed multiple containers of hash browns in the walk in cooler between 47-48f. pic indicated the hash browns were made at 1:00am |
| 2018-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese sauce in a steam table and tomato soup on the stove both hot holding below 135f (see chart). tomato soup was discarded; ehs instructed pic to reheat cheese sauce to ab |
| 2018-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce in a flip top cooler and hashbrowns being stored at room temperature cold holding above 45f (see chart). cdi- hashbrowns were placed on tphc and shall be discarde |
| 2018-01-11 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 4 plastic food storage containers with cracks in them. cdi- products discarded. |
| 2018-01-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter tops along the cook line while not in use. |
| 2018-01-11 |
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 around and in-between equipment along the cook line. minor improvements made since last inspection. |
| 2018-01-11 |
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 hashbrowns cooling in high volume, low surface area cardboard cartons in |
| 2017-10-26 |
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 in-between the gaps of equipment along the cook line, on the floor in the walk in freezer, and on one wall in the walk in coole |
| 2017-10-26 |
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 hashbrowns cooling in closed cardboard containers in the walk in freezer |
| 2017-10-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee place a raw hamburger patty onto the grill then handle clean plates without changing his gloves. cdi by instruction, employee changed gl |
| 2017-10-26 |
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.-p observed an employee handling shredded cheese without gloves on. cdi- product discarded. |
| 2017-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled hash brown potatoes stored above the flat top grill on a sheet tray at ~110f. pic indicated this is a new corporate policy and the hash browns must be used within 1 h |
| 2017-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed one torn reach in cooler gasket along the cook line. improvements made since last inspection. |
| 2017-06-02 |
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 several cartons of hashbrowns cooling in the walk in cooler in high volum |
| 2017-06-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the handsink nearest the cook line and the faucet at the 3 compartment sink leaking. |
| 2017-06-02 |
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 in-between the gaps of the flat top grills and on the backs of the flat top grills along the cook line. |
| 2017-01-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors / lids opened while not in use. |
| 2017-01-27 |
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 in-between equipment gaps along the cook line. |
| 2017-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on reach in coolers along the cook line. |
| 2017-01-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles with debris accumulation on the inside nozzle. |
| 2017-01-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored directly over hasbrown cartons in the walk in cooler. cdi- storage rearranged. 3-304.15(a) discard gloves after a task is complete or any time they are da |
| 2017-01-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored over a food prep. table in the kitchen. beverage was relocated during inspection. |
| 2016-08-01 |
38 |
observed an employee with pet hair on pants and shirt today.2-304.11 clean condition-outer clothing - c |
| 2016-08-01 |
20 |
observed sliced tomato, lettuce, and pancake batter stored above 45f today(see chart). products on flip top were moved to the walk in where they fell to 47 before the end of the inspection.water was added to the pancake batter mix so it could be lowered i |
| 2016-08-01 |
36 |
observed flies in the facility.6-501.111 keep the premises free of insects, rodents, and other pests.daylight could be seen at the back door with it shut.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2016-08-01 |
47 |
observed build up on the walk in cooler racks, waitstation walk in door and walk in fan.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-08-01 |
41 |
observed a single use ramiken stored in a spice today.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. |
| 2016-08-01 |
52 |
observed a hole in the dumpster today.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-08-01 |
53 |
observed missing tile on the line and low grout in a couple areas.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. |
| 2016-08-01 |
54 |
observed a cracked light shield in the walk in cooler.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-04-07 |
54 |
observed employee coats stored on single service cups today- coats moved to designated employee storage area to correct.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2016-04-07 |
53 |
observed low grout between tiles in a few spots in the kitchen and waitstaff area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-04-07 |
52 |
observed a broken lid and a hole in the cardboard dumpster where water can enter the container- replace.5-501.111 keep storage areas and bins for waste in good repair. |
| 2016-04-07 |
47 |
observed build up under the counter at the waitstation today and build up on the side of the grill.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-07 |
42 |
observed the waitstaff ice scoop stored in a soiled container today- both sent back to be washed in the dishwasher.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed contai |
| 2016-04-07 |
39 |
observed a bucket of chlorine santiizer that was >200ppm and had soap in it. remade today so that it was only water and bleach and it was made at 50-100ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-04-07 |
20 |
observed tcs items that had been out on the counter too long(chicken and minestrone). products put into walk in cooler where they began falling quickly in temp. by the end of the inspection.observed lettuce stacked to high in the make table holding at >4 |
| 2016-04-07 |
13 |
observed pepper gravy cooling uncovered directly next to where raw chicken was being thawed in the prep sink where water was running and splashing into the chicken. pepper gravy moved to the far end prep table where splash was not a factor. observed raw |
| 2016-01-04 |
21 |
observed containers of french toast batter in walk-in without date marking. cdi-freshly made and date marked.**3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-01-04 |
37 |
observed several containers of food on prep table with cleaning solution in prep sink. if sink is being cleaned keep food off until all chemicals are rinsed and sink is clean and sanitized. cdi-sink drained and food put away.**3-307.11 protect food from |
| 2016-01-04 |
20 |
observed crepes sitting on counter at 58f. phf needs to maintain 45f or less or 135f or above. cdi-crepes discarded.**3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-01-04 |
41 |
observed dipper wells need cleaning of interiors. ice scoop stored in sticky/splattered container. cdi-container taken to dishmachine.**3-304.12 in-use utensils, between-use storage - c |
| 2016-01-04 |
17 |
observed country gravy in steam unit at 80f. cdi-gravy reheated in microwave to 170f. reheat to 165f before putting on to steam table. **3-403.11 reheating for hot holding - p |
| 2016-01-04 |
45 |
observed several cracked containers. replace when no longer easily cleanable.**4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf |
| 2016-01-04 |
52 |
observed greasy trash bags half hanging out of dumpster. keep trash area clean.**5-501.115 maintaining refuse areas and enclosures - c |
| 2016-01-04 |
42 |
observed wet stacked containers. air dry completely before stacking.**4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-01-04 |
47 |
observed very greasy areas around grills and fryers. put on a more frequent cleaning schedule.**4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-10-07 |
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 walk in racks and on the shelf in the waitstaff area. |
| 2015-10-07 |
33 |
3-501.13 use approved thawing methods, such as in refrigeration, under cold running/draining water, in the microwave, or during the cooking process. observed veggie soup thawing in standing warm water today- product reheated quickly to correct. |
| 2015-10-07 |
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 crepes cooling in a thick stack, covered with plastic. product totally un |
| 2015-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreasor labeled as bleach today- bottle relabeled to correct. |
| 2015-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shell eggs and egg mix and veggie soupo stored at >45f today. soup reheated quickly being that it had been out for only 1 hour.shell eggs quickly chilled down and egg mix that w |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food on the chopper today. observed food debris on mulitple dishes that were stored as clean today.all dishes found were sent to be re-washed, ri |
| 2015-06-17 |
20 |
observed several tcs foods above 45f in cook make unit. unit needs maintenance. tcs food shall maintain below 45f.-verification. cooked crepes sitting on counter, must stay hot (>135f) or cold (<45f). -verification**3-501.16 (a)(2) and (b) potentially |
| 2015-06-17 |
6 |
observed prep cook rinse gloves in prep sink wipe dry on rag hanging at waist then continue with prepping. gloves need to be removed if soiled, hands washed at hand sink, dried with paper towel and new gloves put on. kitchen workers should not have rags |
| 2015-06-17 |
8 |
repeat: observed container lid on hand sink in kitchen. hand sink blocked with food in wait staff area. do not block hand sink.**5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-06-17 |
13 |
observed opened bags of food unsealed or uncovered, 5-gallon bucket of pickles without lids-walk-in. spices-dry storage, berries and chocolate chips in walk-in freezer. cdi-foods covered.**3-302.11(a) protect food in storage using covered containers, int |
| 2015-06-17 |
19 |
observed link sausage in double boiler at 117f at top. use a shallow pan so tcs food at top can maintain 135f or above.-verification**3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2015-06-17 |
33 |
observed pasteurized eggs thawing under 83f water. cannot thaw under water in summer,cold water comes out of faucet over 70f. berries thawing on counter. cdi-put into cooler.**3-501.13 use approved thawing methods. as cooking process, in refrigerator, |
| 2015-06-17 |
39 |
observed wet wiping cloths on cutting boards throughout kitchen.**3-304.14(b) hold in-use wiping cloths in sanitizer between uses-c. |
| 2015-06-17 |
41 |
observed spoon handle down in cut tomatoes, waitress make unit. ramekins being used as scoops ,powdered sugar and sugar in waitstaff area, use utensil with handles that remain out of food. spatulas held in crevice behind shelf by grill, this area is not |
| 2015-06-17 |
42 |
observed clean containers wet stacked, air dry before stacking. observed clean utensils splattered with food/debris. protect clean dishes from contamination, splash and splatter.**4-901.11 equipment and utensils, air-drying required - c**4-904.11 kitche |
| 2015-06-17 |
52 |
observed dumpster door open and area around grease container greasy. keep areas clean and doors closed.**5-501.115 maintaining refuse areas and enclosures - c |
| 2015-06-17 |
53 |
observed splattered walls and greasy vents in refrigeration units. keep clean.**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 |
| 2014-12-03 |
54 |
6-303.11 intensity-lighting - c lighting in walkin freezer is not adequate. discussion. |
| 2014-12-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed floor needing grouted and floor drain at grill without grate. gave instruction to repair to provide cleanability. |
| 2014-12-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed prep table with corroded lower shelf and some rusting shelving. gave instruction to provide equipment to meet requirements to be smooth and easily cleanable. |
| 2014-12-03 |
37 |
3-305.14 food preparation - c observed spatula being used to flip partially cooked chicken and fully cooked chicken. gave instruction to separate spatula for uncooked chicken from other foods. |
| 2014-12-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed spoon in hand sink in kitchen and soiled plates in front of handsink at wait station. hand sink in kitchen was in need of thorough cleaning. spoon & plates removed to dishroom an |
| 2014-12-03 |
7 |
3-301.11 preventing contamination from hands - p,pf observed grill cook handle toast with bare hands. redirected to handwash and glove before and gave instruction to discontinue wait staff from replating ready to eat food. recommend using expeditor for |
| 2014-07-28 |
6 |
2-301.14 when to wash - employees must wash hands after dropping soiled dishes before returning to dining area. observed waitress bring soiled dishes to dish drop and return to dining room without hand wash. redirected and instructed. |
| 2014-07-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed multiple items greater than 45 f in 2 refrigeration units. food on operating make table was kept on ice to suppliment cold ho |
| 2014-07-28 |
36 |
6-501.111 controlling pests - observed multiple flies in kitchen. repair had been made on kitchen air conditioning which reportedly contributed to fly issue. gave instructions to enhance fly protection. |
| 2014-07-28 |
4 |
2-401.11 eating, drinking, or using tobacco - employee drinks must be stored and consumed in a sanitary manner. observed uncovered employee drink cup w/water on shelf near walkin. removed. |
| 2014-07-28 |
41 |
3-304.12 in-use utensils, between-use storage - in use utensils must be stored in a manner to prevent cross-contamination. observed knife and tongs in lemons at wait station. removed and gave instruction. |
| 2014-07-28 |
50 |
5-402.11 backflow prevention - air gap must be provided for ice machine and soda drink dispensing drains to prevent cross contamination. observed both ice machines with air breaks rather than air gap. gave instruction. |
| 2014-07-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-201.13 floor and wall junctures, coved, and enclosed or sealed - cfloors must be maintained to allow for proper cleaning. observed many areas with missing or loose baseboard tiles. areas where corner j |
| 2014-07-28 |
54 |
6-303.11 intensity-lighting - lighting shall be adequate for cleaning. observed lighting in walkin freezer less than required. discussed. |
| 2014-07-28 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - observed condensate leakage from walkin freezer pooling along floor/wall in dry storage. instructed to have repaired and replace missing baseboard. 501.11 good repair and proper adjustment-eq |
| 2014-02-25 |
4 |
2-401.11 eating, drinking, or using tobacco - observed multiple employee drinks stored above prep/food contact areas. removed and gave instruction for proper sanitary storage. |
| 2014-02-25 |
6 |
2-301.14 when to wash - observed wait staff take soiled dishes to kitchen and return to dining room without handwash redirected and gave instruction. |
| 2014-02-25 |
7 |
3-301.11 preventing contamination from hands - observed employee touch edge of toast with an ungloved hand. employee was mostly handlling toast with gloved hand. gave instruction and direction. |
| 2014-02-25 |
8 |
6-301.14 handwashing signage - handwash sign needed in ladies room. gave instruction. |
| 2014-02-25 |
38 |
2-303.11 prohibition-jewelry - no jewlery other than a plain band ring permitted on hands or arms. observed employee with watch. gave instruction. |
| 2014-02-25 |
45 |
| 4-501.11 good repair and proper adjustment-equipment - observed multiple refrigeration units with broken handles. observed frier baskets with broken wires and some cracked and broken plastic containers. some shelving and lower shelves of prep tables |
| 2014-02-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - maintain handsinks thoroughly clean. |
| 2014-02-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - floors and baseboards need replacement of broken tiles and to be regrouted throughout.6-501.12 cleaning, frequency and restrictions - floor drains needs thorough cleaning. recommend light pressure |
| 2014-02-25 |
39 |
3-304.14 wiping cloths, use limitation - store all wiping cloths in sanitizer or clean & dry on a clean surface. observed a couple of cloths on handsink and soiled for grill cleaning. |
| 2013-10-09 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - maintain all food contact areas properly clean and sanitized. observed biofilm in front ice machine. began proper cleaning process. observed prep sink with build up in compartments. gav |
| 2013-10-09 |
36 |
6-501.111 controlling pests - maintain facility free of flies. observed multiple flies in dining room. gave instruction to enhance fly control. |
| 2013-10-09 |
39 |
3-304.14 wiping cloths, use limitation - clothes in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. observed wet rags stored on prep areas and near egg station. gave instruction. discard wi |
| 2013-10-09 |
42 |
_4-901.11 equipment and utensils, air-drying required - air dry all utensils before storing. observed lexans tightly wet stacked. gave instruction. |
| 2013-10-09 |
45 |
\4-202.11 food-contact surfaces-cleanability - do not use absorbant materials to line shelves. observed cloths under toaster, on lower shelf of prep table under sanitizer bucket and grease tongs. gave instruction. |
| 2013-10-09 |
53 |
6-501.12 cleaning, frequency and restrictions - maintain facility floors, drains, walls and ceilings clean to sight and touch. facility needs a thorough cleaning throughout. observed floor drains which have heavy build up. gave instruction. |
| 2013-10-09 |
46 |
4-501.14 warewashing equipment, cleaning frequency - maintain 3-comps properly clean. observed build up in 3-comp sink. gave instruction. |
| 2013-06-14 |
53 |
ensure floors are easily cleanable. observed broken tile and areas where tile is peeling awasy from baseboard area. |
| 2013-06-14 |
39 |
between uses; wiping cloths should be stored in a bucket of sanitizer. oserved wiping cloths stored in buckets of detergent. cdi by instruction. |
| 2013-06-14 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. sanitizer bottles need to be labeled. |
| 2013-06-14 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. ice machine needs to be cleaned. |
| 2013-06-14 |
8 |
provide easily accessible disposable hand towels at all times at all handsinks. observed 1 handsink without towels at dishwashing and wait station hand sink has towel dispenser inconviently placed away from sink and sink blocked by saucers and bowls. corr |
| 2013-06-14 |
6 |
employees must wash hands as often as necessary to prevent contamination. observed employees changing tasks and changing gloves without washing hands. cdi by instruction. |
| 2013-01-14 |
8 |
a handwashing sink shall be located: (a) to allow convenient use by employees in food preparation; food dispensing; and warewashing areas. observed office door blocking access to handsink. hand sink cannot be easily accessed when office door is open. gave |
| 2013-01-14 |
54 |
keep walkin refrigeration units with 10 foot candles of light. observed light bulb blown providing limited lighting in freezer. gave instruction. |
| 2013-01-14 |
45 |
maintain all equipment/utensils in good condition. observed make table refrigeration unit holding food marginally at 45 f. discussion of requirements and need for servicing of unit. observed a metal colander with heavy dents and sharp metal edges. observe |
| 2013-01-14 |
42 |
all utensils must be air dried before tight wet stacking. observed multiple stacks of plastic containers wet stacked. discussion of limited drying space and alternate shelving for air dry. |
| 2013-01-14 |
8 |
provide easily accessible disposable hand towels at all times at all handsinks. observed 1 handsink without towels convient and wait station hand sink has towel dispenser inconviently placed away from sink. correction with explanation. |