|
09/30/2022
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- Numerous containers of employee foods were stored on a shelf above consumer food and food storage containers on the shelving unit across from the dish machine.
Corrective action: The person in charge moved the employee items to an approved location.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored above raw shrimp in the reach-in refrigerated drawers below the flat top grill on the cook line.
- Raw chicken was stored above raw beef on a shelf in the walk-in refrigerator.
Corrective action: All raw chicken was moved to the bottom shelf. A cross contamination handout was emailed to the operator.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The dish machine failed to measure 50-200 ppm chlorine residual during active ware washing.
Corrective action: The person in charge called the maintenance technician immediately. Discussed using the two-compartment sink for necessary sanitation until the technician corrects the dish machine to measure 50-200 ppm chlorine residual.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Pinto beans (115°F) and brown rice (125°F) measured less than 135°F on the steam table to the left of the cook line.
Corrective action: The person in charge stirred the beans and rice to measure 135°F. Discussed using lids to maintain proper temperature and fill lines.
- Queso (112°F) measured less than 135°F in the hot kettle near the service window.
Corrective action: The person in charge stirred the queso to measure 135°F and turned up the temperature for the kettle.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Pico de gallo (45°F) and cabbage slaw (44°F) measured greater than 41°F in the cold-top refrigeration unit under the service window.
Corrective action: The person in charge will monitor the temperature of the food product.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P)
- A liquid employee medication was stored on a shelf above avocados and food storage containers on a shelving unit across from the dish machine.
Corrective action: The person in charge moved the medication to an approved location.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
- Actively cooling ceviche was stored in a tightly sealed container in the walk-in refrigerator.
- Actively cooling cabbage slaw was stored in a tightly sealed container in the walk-in refrigerator.
Corrective action: The person in charge removed the lids from the containers and made an ice bath to rapidly cool the container of ceviche.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Vacuum packaged raw salmon was observed thawing in the walk-in refrigerator without removing it from the reduced oxygen environment.
Corrective action: The person in charge sliced open the packages.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- Numerous utensils were stored in a container of ice water on the preparation table.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The trays for the dish machine were soiled.
- The shelving units throughout the facility were soiled.
- Water was pooled in the cold-top reach-in refrigerator across from the cook line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- A hole was present in the wall below the preparation sink.
- Numerous holes were present in the walls surrounding the mop sink.
- A hole was present in the wall across from the mop sink.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The walls throughout the facility were soiled.
|
|
10/18/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
-Multiple employee beverages were stored directly above and next to exposed single service articles on the shelves below the cash register area. Corrective Action: Education was provided regarding approved locations for employee beverages away from all single service articles and food items.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
-A gloved employee was observed touching raw chicken with one hand then removing and donning a new glove to prepare other food items without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw shell intact eggs were stored above ready to eat lettuce in the cold top reach in refrigerator on the cooks line. Raw chicken was stored above raw beef and raw fish on the shelves in the walk in refrigerator. Corrective Action: The raw animal products were moved to an approved location below all ready to eat foods and stacked according to cooking temperature hierarchy.
3-304.15(A) Gloves, Use Limitation (P) -A single service glove was stored in the container of chips on the counter near the cash registers and was being re-used multiple times to scoop chips. Corrective Action: Education was provided regarding using single service gloves one time then disposing them, and staff discarded the glove currently in the food container.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Raw chicken measured 48°F - 54°F and cut lettuce measured 62°F while sitting out on the prep tables in the back kitchen area and not being actively prepared. Roasted pepper sauce and facility prepared tomato salsa in the cold top refrigerator and in multiple squeeze bottles located throughout the expo line area measured 53°F - 69°F. Corrective Action: Education was provided regarding storing TCS foods in refrigeration when not actively being worked with and discussed proper ice bath technique to ensure sauces remain at 41°F or below.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
-Several chemical spray bottles were unlabeled as to their contents in the ware washing area of the kitchen. Corrective Action: Staff identified the chemicals and labeled each of the spray bottles.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
- Vacuum packaged raw salmon was observed thawing in the walk in refrigerator without removing it from the reduced oxygen environment. Several packages of raw salmon and a package of shrimp were observed thawing at room temperature on the drain board of the preparation sink. Corrective Action: Education was provided regarding creating a slit/break in the packaging when thawing raw fish and approved thawing methods discussed. The food items were moved to the walk in refrigerator to continue thawing.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Several spray bottles containing oil and food items were not labeled as to their contents on the cooks line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Several bowls without handles were being used to scoop food items in the steam table. Multiple utensils were stored in a container of water measuring 94°F next to the steam table.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-The floors, walls, dry storage racks, and surfaces throughout the kitchen were heavily soiled with food residue and debris build-up.
|
|
12/16/2019
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
-An open top employee beverage was stored directly next to clean dishes on the shelf below the steam table on the cooks line.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
-A gloved employee was observed wiping their hands on a common towel used to wipe food contact surfaces then proceeding to prepare food. Corrective Action: Education was provided on proper times for hand washing and glove changing.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw shell intact eggs were stored above ready to eat coleslaw in the cold top reach in refrigerator on the cooks line. Raw chicken was stored above raw beef and raw fish was stored above cilantro on the shelves in the walk in refrigerator. Corrective Action: The raw animal products were moved to an approved location below all ready to eat foods and stacked according to cooking temperature hierarchy.
3-304.15(A) Gloves, Use Limitation (P)
-A single service glove was stored in the container of chips on the counter near the cash registers and was being re-used multiple times to scoop chips. Corrective Action: Education was provided regarding using single service gloves one time then disposing them, and staff discarded the glove currently in the food container.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-The interior chute of the ice machine was soiled with a pink mold like substance.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Roasted pepper sauce in the cold top refrigerator and in multiple squeeze bottles located throughout the cooks line measured 49°F - 69°F. Corrective Action: Education was provided regarding proper ice bath technique and ensuring the food is stored in the ice bath between uses.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
-Roasted peppers were observed cooling in a tightly closed bag in the walk in refrigerator. Multiple containers of queso were observed cooling while covered in an ice bath on the preparation table next to the preparation sink. Corrective Action: Education was provided regarding proper cooling time parameters and methods.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Multiple squeeze bottles containing food and spray bottles containing oil were not labeled as to their contents.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-Multiple wet wiping clothes were observed on cutting boards and food contact surfaces and were not stored in a sanitizer solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Multiple spatulas, knives, and in use utensils were stored in containers of ice water on the cooks line and in the preparation area of the kitchen. Several containers of food had bowls with no dedicated handle to scoop throughout the kitchen and in the refrigerators.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the two compartment preparation sink and preparation table to the right of the sink was moldy and in disrepair.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The gasket on the fry reach in freezer on the cooks line was torn.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Test strips for the quaternary ammonia sanitizer used throughout the facility were not present at the time of the inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The wall above the mop sink area had multiple holes and was in poor repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The wall behind the dish machine was heavily soiled.
|
|
11/27/2018
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Brown rice in a warmer located to the right of the preparation sink measured 112°F. Facility reheated rice to 165°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pico de gallo in individual serving cups with lids was stored sideways on ice above the reach-in refrigerator near the kitchen entrance measured 45°F. Facility moved individual serving cups to the reach-in refrigerator beneath.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A bowl was being used in place of a scoop with a dedicated handle in the vegetable cold drawer beneath the grill. The interiors of the microwaves in the cooks line were in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the fry reach-in freezer was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The shelves on the drying rack used to store clean food equipment were soiled with grime.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service to go containers were stored with their food surfaces face up on the cooks line above the microwaves.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments:
|
|
11/14/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the grill area was observed washing their hands for less than 20 seconds.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A container of black beans was 124°F in the grill hot holding unit.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa, green sauce, and shredded cheese were between 45-53°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A sprayer was present downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
|
04/19/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed changing their gloves several times without washing their hands in-between. An employee was observed coming back to the kitchen after using the restroom and not washing their hands before resuming work activities.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed rinsing a cup in the register handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to single use coffee filters and single use drink cups in the register area.
|
| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
|
Inspector Comments: The cheese sauce in the kitchen was 119°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Containers of cole slaw, bean salsa, verde sauce, and spicy cole slaw were between 47-63°F in the kitchen cold-top refrigerator.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: An atmospheric vacuum breaker was not present downstream of the shut off of the y-valve for the hose on the mopsink faucet.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several refrigerator door gaskets in the kitchen were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood filters were soiled with grease.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink was soiled with debris. The prep/dishwasher area handsink faucet was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The baseboards in the prep area were missing from the walls. The floor in several areas of the kitchen was eroded.
|
|
01/11/2016
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to clean plates in the grill area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the register area was observed garnishing a lime in a glass with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked fish in the grill hot holding unit was 123°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dishwasher did not reach at least 50 ppm residual chlorine during the final sanitization rinse.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The men's restroom handsink lacked paper towels.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the dishwasher was unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Tortilla strips in the grill area were uncovered.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The condenser of the grill reach-in refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the food probe thermometer was soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket at the front handsink did not have a concentration of at least 100 ppm quaternary ammonia.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A spatula in the grill area was stored in standing water. A container of seasoning in the back room had a scoop inside with no handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A cooler in the register was being used to store drink ice and lacked a drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the mopsink was soiled with debris and eroded.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal food was stored on top of customer food in the walk-in refrigerator.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee in the grill area was observed handling food while wearing bracelets.
|
|
07/08/2015
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning two sets of gloves and only removing one set of gloves after handling raw meat.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Twist top employee beverages were present throughout the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Coleslaw in the kitchen cold top refrigerator was 45°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A y-valve with shut offs was present downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
|
01/12/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the warewashing area was observed handling dirty then clean dishes without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the warewashing area was observed wiping their hands on a common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to single use drink straws in the register area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked rice in the back room hot holding unit was 126-131°F
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A y-valve with shut offs was present downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the kitchen were gouged.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The rice cooker in the kitchen was lined with foil.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves for the drink cups in the register area were soiled with debris. The door gaskets of the refrigeration units were soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the back room was slightly eroded.
|
|
01/14/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed donning single-use gloves without washing hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved employee beverages were stored next to food serving plates underneath the cook line steam table.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: A hole was present on the hand sink drain pipe next to the ice machine, allowing sewage to flow onto the floor.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was present on the ceiling, located above clean dishes in the ware washing room.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle of cooking oil at the cook line was not properly labeled as to its contents. Bulk food bins were not properly labeled as to their contents in the back kitchen area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cook line reach in refrigerator gasket was torn
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line freezer and reach-in refrigerator gaskets were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet in the dish washing room.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A hole was present on the wall behind soda syrup boxes in the dish room.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee personal items were stored above to-go sauce cups in the back storage area.
|
