|
01/20/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
-Paper towels were not readily available at the hand washing sink next to the standing single door reach-in refrigerator near the coffee station.
Corrective action: The person in charge was educated on keeping paper towels readily available at hand sinks.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
-A bottle of Vermouth at the bar was adulterated with a fruit fly.
Corrective action: The person in charge discarded the bottle.
|
| 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)
-The following items measured greater than 41°F in the cold top two door reach-in refrigerator across from the cook line: sour cream (70°F), salsa verde (80°F), honey butter (56°F), liquefied eggs (57°F).
Corrective action: The person in charge discarded the sour cream, salsa verde, and honey butter. The liquefied eggs were placed on ice.
-The following items measured greater than 41°F in the refrigerated drawers below the grill: cubed butter (45°F) and raw chicken (46°F).
Corrective action: The person in charge discarded the butter. The raw chicken was moved to the walk-in 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)
-Mayo in the standing single door reach-in refrigerator was stored past its seven-day date mark.
Corrective action: The person in charge discarded the mayo.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Coffee filters were stored unprotected from contamination on top of the coffee maker in the exposition area.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
-High temperature test strips or a high temperature measuring device were not available to measure the sanitizing cycle of the dish machine in the ware washing area.
Corrective action: Discussed purchasing test strips with the person in charge. Inspector provided test strips for reference.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.19 Closing Toilet Room Doors (C)
-The door to the employee restroom was not self-closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
-The wall behind the sprayer on the pre-rinse side of the dish machine in the ware washing area was soiled.
-The floor below the sprayer on the pre-rinse side of the dish machine in the ware washing area was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
-Two lights were not functioning in the ventilation hood above the cook line.
-A light was not functioning in the ventilation hood above the oven.
|
|
08/30/2019
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)
A twist top employee beverage was stored in between the cutting boards on the shelf across from the walk in freezer. The employee beverage was moved immediately.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed not washing their hands after taking dirty dishes to the kitchen and then delivering ready to eat foods to customers. Discussed hand washing policy with the manager.
|
| 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 (Pf):
The sanitizer cycle of the dish washing machine did not reach at least 50ppm chlorine residual in the bar. The dish machine was primed and re-tested at 50ppm chlorine residual at the time of inspection.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth was stored outside of the sanitizer bucket in the bar.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door handle was broken on the single door stand up freezer in the kitchen.
Ice accumulation was present in the walk in freezer.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the wall on the hand sink in between the cold holding units on the cook line.
4-501.12 Cutting Surfaces (C)
The cutting board was scored along the hot holding unit on the cook line.
|
| 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 box fans were dusty throughout the kitchen.
The hood was soiled above the cook line.
The exterior was soiled of the hood above the cook line.
The condenser fan cover was dusty in the walk in refrigerator.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The door was not self closing on the employee restroom in the kitchen.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles were stained in between the dish washing area and the cook line.
The wall was soiled behind the cook line.
The floor was soiled underneath the equipment on the cook line.
The ceiling was dusty in the walk in refrigerator.
The wall was soiled behind the pre-rinse sprayer in the dish washing area.
|
|
04/17/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand wash signs were not posted at hand sinks throughout the facility.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-702.11 Before Use After Cleaning (P)
Cardboard, that is not smooth and easily cleanable, was used to line the clean glassware shelf in the top reach in refrigerator in the bar. Discussed removing the cardboard with the manager.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F for more than 4 hours in the four drawer refrigerator underneath the flat top: cooked pasta (46°F), spinach (48°F), shredded cheddar cheese (47°F), sliced cheddar cheese (45°F), and taco meat (48°F). All items were discarded immediately.
Chicken wings (45°F) were above 41°F in the two door cold top reach in refrigerator to the left of the hand sink on the cook line. Discussed proper cold holding temperatures with the manager.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.12 Prohibitions (C)
Employee clothing was stored in the employee restroom.
|
| 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 seal was missing from the hood flashing on the preparation side of the kitchen.
4-101.19 Nonfood-Contact Surfaces (C)
The racks were rusty in the walk in refrigerator.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
A temperature measuring device was not readily accessible at the time of inspection. Correct immediately.
|
| 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 exterior was soiled of the grill.
The hood filters were soiled above the cook line.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
The trash receptacle in the restroom did not have a lid.
6-501.19 Closing Toilet Room Doors (C)
The door to the restroom was not self closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling was dusty in the walk in refrigerator.
The wall was soiled behind the dish washing machine.
The seal was soiled on the pre rinse side of the dish washing machine.
The ceiling tiles were stained to the right of the cook line.
The wall was soiled around the mop sink.
|
|
11/01/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of vermouth and two bottles of whiskey were adulterated with fruit flies at the main bar. Corrective action: Bar manager drained and disposed of bottles.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bucket of utensils was stored under running water in the hand sink on the cook line. Corrective action: Discussed proper use of hand sink for hand washing only with manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were found above 41°F in the two door cold top reach in refrigerator to the left of the hand sink on the cook line: Ranch (46°F), Blue Cheese dressing (47°F), and Caesar dressing (45°F). Clams (45°F) and gnocchi (44°F) were stored above 41°F in the two door reach in cold top refrigerator to the right of the hand sink on the cook line. Turkey sandwiches (46°F) were stored above 41°F in a non-commercial grade refrigerator at the main bar. Corrective action: All items were discarded by the manager.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The atmospheric vacuum breaker was missing on the mop sink. Corrective immediately.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents on a shelf to the left of the mop sink. Corrective action: Manager emptied bottle.
|
|
04/25/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A chemical bottle was stored in the hand washing sink in the bar area. Discussed not using the hand sink for anything other than washing hands.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical bottles were not labeled as to their contents on the preparation table across from the stoves in the cook line area. Discussed properly labeling chemical bottles with manager.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Sauce bottles were not labeled as to their contents in the cold holding unit across from the flat top in the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A spatula was melted and in disrepair above the cold top refrigerator to the right of the reach in freezer in the kitchen area.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not supplied in the reach coolers behind the main bar area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Racks were soiled in the walk in cooler and on the shelves to the right of the ice machine in the kitchen. The filters were soiled in the vent hood above the grill in the cook line. The ventilation hood was soiled above the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The atmospheric vacuum breaker was missing the cap in the mop sink next to the employee bathrooms. The dump sink was draining slowly in the secondary bar next to the kitchen area. The hand sink was leaking next to the dish machine in the kitchen area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors in the walk in cooler and under the soda machine were soiled in the kitchen area. The ceiling was soiled above the reach in cooler across from the expediters line in the kitchen area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light bulb was not functioning in the chemical storage next to the employee restrooms in the kitchen area.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The vent was dusty in the employee restroom in the kitchen area.
|
|
05/04/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Winged insects were present in a bottle of rum and a bottle of triple sec in the side bar and a bottle of vermouth in the front bar.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A complete consumer advisory with an asterisk to indicate the foods that can be served raw or undercooked was not provided on the lunch menus.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed changing gloves without washing their hands in between multiple times in the preparation area. An employee was observed touching dirty dishes then touching clean dishes without washing their hands in between. An employee was observed washing their hands for less than 15 seconds on the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Two employees were observed wiping their hands on their pants while preparing food for customers in the preparation area and on the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the front bar hand sink.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line hand sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present on the wall to the right of the preparation sink. The floor drain at the bar was soiled.
|
|
10/24/2016
Inspection, Education
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Repeat: A container was stored in the side bar hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Repeat: An employee in the preparation area was observed touching ready-to-eat bread with their bare hands.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: Repeat: The sanitizer dish machine in the side bar failed to reach a minimum of 50 ppm chlorine residual on the final rinse cycle.
|
|
10/06/2016
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 prior on the cook line. An on the cook line was observed washing their hands for about 5 seconds and dried their hands and put on gloves. An employee was observed touching dirty dishes then touching clean dishes in the warewashing area. An employee was observed using degreaser then touching clean dishes in the warewashing area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Multiple bottles of juice were stored in the side bar hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed touching ready-to-eat chips with their bare hands and placed the chips on a plate for a customer.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The sanitizer dish machine in the side bar failed to reach a minimum of 50 ppm chlorine residual on the final rinse cycle.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: An employee in the warewashing area was observed cleaning a surface that holds clean dishes with degreaser then placing the clean dishes back on the surface.
|
|
04/29/2016
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory on the menu did not include a disclosure statement for the food items that are able to be ordered raw or undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed dumping ice in the wait station hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed drinking a beverage while actively preparing food across from the walk in refrigerator.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat block cheese with their bare hands in the food preparation area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Scalloped potatoes were 121°F in the proofer.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the banquet bar hand sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several food items on the dry storage shelves were stored in unapproved non commercial plastic bags. Two cutting boards across from the cook line were scored and not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the pre-rinse sink in the dish area was soiled with mold and in poor repair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in freezer door gasket was soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The sanitizer bucket across from the cook line measured less than 200 ppm quaternary ammonia. The top of the dish machine was heavily soiled with debris and grime. The dish machine piping was heavily soiled with hard water.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Multiple pairs of tongs were stored improperly at knee height on the shelf across from the preparation sink and were unprotected from possible contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line hand sink was leaking. The preparation area hand sink was slow to drain. The caulking around the wait station hand sink was in poor repair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling in the walk-in freezer was soiled with ice. The floor under the dry storage shelves were soiled with dirt and debris. The walls throughout the dish area were soiled with food and debris. The dish area ventilation hood was soiled with grease. Holes were present in wall next to the preparation sink.
|
|
08/21/2014
Inspection, Routine
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Raw meat was vacuum packaged without a HACCP plan.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored next to customer food on the rack by the employee restroom.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken and raw shrimp were 47ºF in the reach-in refrigerator drawers below the cook like grill.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle by the mop sink was not labeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the kitchen were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cold-top reach-in refrigerator across from the cook line was torn. Caulking on the cook line grill hood was melted.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Shelves in the dry storage area were soiled with food debris. The cook line grill lights were soiled with food debris.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters on the wait station coffee machine were stored uncovered.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Standing water was present on the floor by the ice bin. The floor in the walk-in freezer was soiled with food debris.
|
|
10/23/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Fruit flies were present in a bottle of Jim Beam Bourbon at the catering bar. Fruit flies were present in a bottle of Jim Beam Bourbon at the bar. Two dented cans of chili peppers were stored with wholesome cans in the dry storage area.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not present on the facility's menu for raw or undercooked food items.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed donning gloves prior to washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A sanitizer bucket was stored in the basin of the catering bar hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the cook line was observed handling ready to eat tortillas and shredded cheese with their bare hands.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitation rinse cycle of the bar dish machine did not provide the minimum 50ppm of chlorine residual.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cook line was scored. Potentially hazardous egg, cheese burritos, and deli sandwiches were stored in the bar reach-in refrigerator intended for pre-packaged and non-potentially hazardous foods.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket in the reach-in refrigerator of the beverage station was torn. The door gasket on the cook line reach-in freezer was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table mounted can opener soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The top of the dish machine was soiled with food debris. The caulking on the dish machine drain board was moldy.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Scoops in the sugar and flour containers under the preparation table did not have handles.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the mop sink was moldy.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the dish machine was soiled with food debris. The ceiling and wall in the walk-in freezer had ice buildup.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the back cook line hood was not functioning properly.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The floor caulking around the toilets of the employee restroom and the womens restroom was in disrepair.
|
