|
04/28/2022
Inspection, Routine
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-402.12 Records, Creation, & Retention (Pf)
Parasite destruction documents were not available for the salmon that may be served undercooked.
Corrective action: Discussed obtaining parasite destruction documents from the supplier and keeping them on-site with the person in charge.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw tuna was stored above lettuce in the cold top two door reach-in refrigerator next to the preparation sink.
Corrective action: Discussed storing items according to cook temperature with the person in charge. The unit was rearranged according to cook temperature.
|
| 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 (44°F) was stored above 41°F in the cold top single door reach-in refrigerator across from the cook line.
Corrective action: The chicken was moved to the walk-in refrigerator. Discussed turning the unit colder and monitoring the temperature with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents on the shelf in the mop sink closet.
Corrective action: Discussed labeling all chemical spray bottles with the person in charge. The person in charge discarded the contents of the bottle.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
4-301.14 Ventilation Hood Systems, Adequacy (C)
A counter top fryer next to the preparation sink was not installed or used under a vent hood.
|
|
11/18/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not readily available at the hand washing sinks in the women's and men's restrooms.
Corrective action: Follow up to occur.
|
| 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)
Juice (47°F) in the refrigerator in the bar area was stored above 41°F.
Corrective action: The person in charged moved the juice to a different refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Crab cakes, tzatziki sauce, and ranch dressing were marked with a date that exceeded seven days in the walk in refrigerator.
Corrective action: The person in charge discarded the items.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Frozen salmon was thawed in a cryovac bag.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Bacon was stored unprotected from contamination on the shelf above the two door reach in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in ice on the preparation area across from the cook line.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonium test strips were not provided to measure the sanitizer buckets.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles above the cook line and preparation areas were soiled.
The wall behind the three compartment sink was soiled.
|
|
11/19/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to silverware on the wait line. The employee beverage was to moved to an area away from food and food preparation.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A scoop without a handle was stored in a container of cheese in the main cold top refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The three compartment sink was separating from the wall. The preparation sink was separating from the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The top interior portion of the ice machine was soiled with mold.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves storing sauces next to the pizza cold top refrigerator was soiled.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The seal on the hand sink next to the ice machine was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall and ceiling above the three compartment sink was soiled with dust accumulation. The wall underneath the hand sink next to the ice machine was soiled. The wall behind shelf storing sauces was soiled.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee belongings were stored on the a preparation table next to the deli slicer.
|
|
12/18/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cole slaw, pico de gallo, arugula, and precooked chicken wings measured 47°F in the reach in refrigerator across from the stove in the cook line area. Corrected at the time of inspection by voluntary condemnation by the operator.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squirt bottles and bulk containers were not labeled as to their contents throughout the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gasket was torn on the cold top refrigerator door across from the fryer in the cook line area. The handle was broken on the walk in refrigerator door in the kitchen area. The caulking was separating from the wall on the three compartment sink in the ware wash area. The stove and steam warmers were lined with foil in the cook line area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: A cutting board was stained with food debris on the preparation table above the onion storage drawers in the cook line area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor tiling was cracked below the dish machine in the ware wash area. Holes were observed in the wall across from the stoves in the cook line area. The ceiling tiles were stained above the cook line area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb was not functioning in the walk in freezer in the kitchen area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was not protecting the facility from pest entry next to the three compartment sink in the back kitchen area.
|
|
12/15/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of vermouth was adulterated with a fruit fly in the bar. A bottle of whiskey was stored in consumer ice in the kitchen.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands prior to donning clean gloves on the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was observed in the basin on the cook line hand sink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A covered 6 pan containing hummus measured 55°F after overnight cooling in the walk in refrigerator.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squirt bottles containing consumer food were not labeled as to their contents throughout the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several refrigerator door gaskets were torn throughout the kitchen. The caulking was dirty on the three compartment sink. The stove was lined with foil on the cook line. The shelves were rusty next to the cold top cooler. A scoop did not have a handle in the bread crumb bin on the preparation cart.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cold top cooler cutting board was stained next to the preparation sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The bottom shelf was soiled on the preparation cart.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives were stored in 73°F standing water on the preparation cart.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling was stained above the grill on the cook line. The walls were stained next to the stove on the cook line. The wall was soiled behind the three compartment sink. The floor tiling was cracked in front of the dish machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light was not functioning above the preparation sink.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was opened not preventing pest entry.
|
|
06/27/2016
Inspection, Routine (Enforcement)
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was present next to the food preparation sink in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Half and half (45°F) was above 41°F in the bar area reach-in refrigerator.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray bottle of all purpose cleaner was present next to the dump sink in the bar area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bottle of oil was not labeled as to its contents next to the microwave in the kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade containers were used to store food items under the food preparation table in the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the reach-in refrigerator under the pizza oven and on the salad reach-in refrigerator in the kitchen.
|
|
02/19/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the cook-line was observed wiping their hands on a common towel.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee stated they only sanitize the preparation sink between uses.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice at the bar was not covered. Bacon on a shelf in the cook-line by the expo line was not covered. Seasonings on the dry storage shelving was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the kitchen were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in refrigerator was torn. The gasket on the drawer reach-in refrigerator under the grill was torn. Caulking in the cook-line ventilation hood was torn. The door gasket on the reach-in refrigerator under the pizza ovens was torn. The door gasket on the cook-line cold-top reach-in refrigerator was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the kitchen were discolored.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The dish machine ventilation hood was soiled with dust. The shelves on the dry storage racks were soiled with dust. The door gasket on the reach-in refrigerator across from the fryers was soiled with food debris. The exterior of the soda gun at the bar was soiled with liquid debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the three compartment sink was soiled with food debris. Floor tile by the dish machine was cracked. The floor under the dish machine was soiled with liquid debris. Shields above the walk-in refrigerator were missing. Holes were observed in the wall above the cold-top by the pizza oven. The wall and ceiling, by and above, the pizza ovens were soiled with grease. Holes were observed in the wall by the mop sink. The wall by the ice machine was soiled with dust.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee at the cook-line was observed wearing a bracelet.
|
|
10/15/2015
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without washing their hands first. An employee was observed touching the trash can, then grabbed a sheet pan, then went into the walk-in refrigerator without washing their hands first. An employee was observed cleaning dirty dishes and then clean dishes without washing their hands in between processes.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Mayonnaise aioli sauce was 66°F on ice by the expo line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine did not provide the required 50-200ppm of Chlorine residual.
|
|
08/06/2015
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of dry gin was adulterated by a fruit fly at the bar. Raw salmon was stored over ready-to-eat oranges in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to saran wrap on the shelf below the cook-line preparation table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Squid was 47°F in the cook-line reach-in refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The cook-line area dish machine did not provide the required 50-200ppm of Chlorine Residual during the final rinse cycle.
|
|
05/20/2015
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags could not be verified for the required 90 days.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of whole peeled plum tomatoes with a dented bottom seam was stored with wholesome cans on a shelf on the cook line.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing hands in the kitchen area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing a common cloth in the bar area hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Lemon aioli was 64°F in the cook line reach-in refrigerator. Half and half was 50°F in the bar area reach-in refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not present at the bar area hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of employee medication was stored next to customer glasses and food items on the counter in the bar area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Three bottles of oil were not labeled as to their contents next to the grill on the cook line. A large container of flour was not labeled as to its contents on a shelf on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Salt, red pepper, and pepper were uncovered and unprotected from contamination next to the grill on the cook line. A bag of food was present on the floor of the walk-in freezer. Ice was stored uncovered and unprotected from contamination in the bar area and in the back area wait station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Two door gaskets were torn on the cold-top reach-in refrigerator in the kitchen. The door gasket was torn on the pizza reach-in refrigerator in the kitchen. The door gasket was torn on the walk-in refrigerator.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored in 76°F standing water on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The kitchen food preparation sink and the bar area dump sink were leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several large holes were present in the wall behind the pizza cold-top refrigerator on the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not properly functioning in the ventilation hood on the cook line.
|
|
10/07/2014
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A proper consumer advisory was not provided on the menu.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the bar was observed handling ready-to-eat lemon slices with bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Mayo with chives on ice was 64°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Cleaner was stored next to food wrap below the prep-sink.
|
|
04/23/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Customer drink ice at the bar was being used to store wine bottles.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the waitstation handsink, indicating it was used as a dumpsink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Meatballs were 94°F, and mushroom sauce was 110°F in the steam table in the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the waitstation was unlabeled as to its contents.
|
|
01/27/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of Dry Vermouth at the bar was adulterated with fruit flies.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage in an open container was stored on the food preparation table in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of micro-greens was 47°F in the cold-top refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water in at the handsinks in the men's and women's restrooms was 85°F and 70°F, respectively.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food were stored on the floor in the walk-in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the reach-in refrigerators underneath the ovens and underneath the cold-top refrigerator in the kitchen. The caulking behind the food preparation sink was in poor repair.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Test strips to monitor the sanitizer in the dish machines were not available.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fans in the walk-in refrigerator were soiled with dust. The sauce shelf above the steam table was soiled. The vent above the dish machine was soiled with dust. The top of the dish machine was soiled with hard water residue.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored unprotected from contamination above the coffee machine in the waitstation area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handsink in the kitchen was leaky.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the steam table was soiled. The floor in the bar was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the walk-in refrigerator was not operational. The lighting in the waitstation area was not sufficient.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee involved in food preparation was wearing a bracelet.
|
|
11/07/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of Noilly Prat dry vermouth and a bottle of Benchmark whiskey were contaminated with fruit flies at the bar.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored in the kitchen above customer food on the rack.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The cold water faucet was not operational at the waitstation handsink.
|
|
07/11/2013
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: Raw and/or undercooked fish is being served without a consumer advisory.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was stored in the drink preparation area at the bar.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Several employees were observed handling ready to eat tomatoes and cooked shrimp with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were found at temperatures exceeding 41°F: raw mahi mahi was 54°
F, pico de gallo 48°F, cole slaw 54°F on the cold pans next to the cook line. Bruschetta 53° F, microgreens 54°
F, mozzarella cheese balls 51°F, cappicola 51°F, prosciutto 53°F, sopressatta 58°F, cooked shrimp 54°F, pico de gallo 53°F, ahi tuna 55°F in the cold top refrigerators in the kitchen.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot and cold water were not provided to the food preparation sink.
|
