|
10/21/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed cracking raw shelled eggs with their gloved hand then changing tasks to handling ready to eat foods without a proper glove change and hand wash.
Corrective action: The employee was educated on when to change gloves and wash their hands.
|
| 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)
- Diced tomatoes (45°F), sliced tomatoes (48°F), and diced cantaloupe/honeydew fruit mix (46°F) measured greater than 41°F in the cold-top refrigeration unit to the left of the preparation sink.
Corrective action: The person in charge placed lids on the above food product and mentioned that a refrigeration mechanic was scheduled to arrive to maintenance the unit.
|
| 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 under the point of sale area was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigerator across from the cook line.
- An ambient air thermometer was not present in the right glass door reach-in refrigerator at 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 gaskets on the cold-top reach-in refrigerator across from the cook line were torn.
|
| 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 door gaskets on the cold-top reach-in refrigerator across from the cook line were soiled.
- The door gaskets on the reach-in freezer across from the cook line were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The ceiling above the preparation table was soiled.
- The walls around the hand sink at the bar were soiled.
|
|
10/31/2019
Inspection, Routine
|
| 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 when changing tasks between handling soiled and clean dishes during ware washing.
Corrective action: The employee was educated on proper hand washing.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
- Hand washing signage was not present at the hand sinks throughout the kitchen.
Corrective action: The inspector provided signage.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present at the back door.
6-501.111 Controlling Pests (C)
- A sticky fly strip was hung above the cold-top refrigeration unit across from the cook line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- Numerous pairs of tongs were stored on a trash can and at knee level on the cook line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Clean dishes were stacked wet on a shelf above the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
- The salamander on the cook line was lined with foil.
- The shelf below the preparation table across from the three compartment sink was lined with foil.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gaskets on the cold-top reach-in refrigerator across from the cook line were torn.
- The shelves in the cold-top reach-in refrigerator across from the dish machine were rusted.
- The shelf below the preparation table across from the three compartment sink was rusted.
- Ice accumulation was present on the condenser unit in the walk-in freezer.
4-501.12 Cutting Surfaces (C)
- The cutting board on the cold-top reach-in refrigerator across from the cook line was scored.
- The cutting board on the steam table across from the cook line was scored.
- The cutting board on the reach-in freezer across from the cook line was scored.
- The cutting board on the cold-top reach-in refrigerator across from the dish machine was scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The dish trays for the dish machine were soiled.
- The deflector shield in the ice machine was soiled.
- The potato slicer to the right of the ice machine was soiled.
- The can opener near the back door was soiled.
- The deli slicer near the back door was soiled.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The door gaskets on the reach-in freezer across from the cook line were soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the dish machine were soiled.
- The interior of the cold-top reach-in refrigerator across from the dish machine was soiled.
- The shelf below the pre-rinse side of the dish machine was soiled.
- The drain pipe below the hand sink near the cook line was soiled.
- The interior of the microwave was soiled.
- The shelves in the walk-in refrigerator were soiled.
- The fan guards on the condenser unit in the walk-in refrigerator were soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the preparation sink was leaking upon inspection.
- The faucet on the three compartment sink was loose upon inspection.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The pre-rinse sprayer on the dish machine was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The coving in the walk-in refrigerator was separated from the wall.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the hand sink near the cook line was soiled.
- The wall under the service window near the cook line was soiled.
- The wall to the left of the cold-top reach-in refrigerator across from the dish machine was soiled.
- The caulking on the dish machine drain boards was soiled.
- The wall behind the dish machine drain boards was soiled.
- The wall below the dish drying rack to the left of the dish machine was soiled.
- The coving throughout the kitchen was soiled.
- The caulking on the three compartment sink was soiled.
- The ceiling above the preparation table across from the three compartment sink was soiled.
- The floor near the mop sink was soiled.
- The ceiling in the walk-in refrigerator was soiled.
- The floor in the walk-in freezer was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A light was non-functioning under the vent hood above the cook line.
|
|
11/15/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Ground beef was stored above raw intact steak in the cold top reach-in refrigerator across from the cook line. Raw intact steaks and raw chicken was stored above raw bacon in the walk in refrigerator.
Corrective action: The person in charge arranged the raw food product properly.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating in the entrance of the kitchen by the dish machine.
Corrective action: Discussed eating in a designated employee area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked turkey (44°F) was stored above 41°F in the bottom drawer of the cold top reach-in refrigerator across from the dish machine.
Corrective action: The person in charge disposed of the turkey. See voluntary condemnation.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bucket of sanitizer was stored on the preparation sink next to thawing blueberries.
Corrective action: The person in charge moved the sanitizer bucket to below the sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Numerous bottles and seasoning containers throughout the kitchen were not labeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold-top reach-in refrigerator and the hot holding unit across from the cook line were scored. A cutting board stored on top of the cold-top reach-in refrigerator across from the cook line was scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil was used to line the top of the salamander. Aluminum foil was used to line the bottom of the preparation table in the back of the kitchen. The door gasket was torn on the cold top reach-in refrigerator across from the dish machine.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The dish machine drain boards were not properly sealed to the wall
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The waffle iron was soiled on the cook line. The ice machine lip was soiled. The potato press was soiled in the dry storage area. The can opener was soiled in the dry storage area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket to the walk in refrigerator was soiled. The shelves in the walk in refrigerator were soiled. The fan guard in the walk in refrigerator were soiled. The shelves in the dry storage area were soiled. The shelves next to the dish machine were soiled. The chemical storage shelves under the dish machine were soiled. The caulking on the three compartment sink was soiled. The large mixer was soiled in the dry storage area. The door gaskets were soiled in the reach in refrigerators across from the cook line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: In-use utensils were stored in 87°F standing water on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink near the dish machine was rusted. The basin of the dump sink was soiled by the coffee makers. The hand sink was slow to drain at the bar.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The base coving was soiled throughout the facility. The walls were soiled throughout the facility. The floor was soiled underneath the dish machine. The ceiling was soiled with dust in the dry storage area. Pooled water was present on the floor by the ice machine.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee phone and personal items were stored next to clean dishes on the dish storage shelves near the dish machine.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door to the facility had a floor gap greater than 1/4th inch.
|
|
12/14/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed changing gloves multiple times without washing their hands before putting on clean gloves. Corrected on site by discussing with management.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A container was observed in the basin of the back preparation area hand sink. An employee was observed filling a container in a hand sink. Corrected on site by discussing with management and employees. The container was removed from the hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was observed on top of the microwave. Corrected on site by discussing with management.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bulk containers throughout the facility were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several boxes of food were stored on the floor of the walk in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cold top, reach in portion of the refrigerator were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The prewash sink dish board was not completely sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table mounted can opener was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves of the walk in cooler were soiled. The condenser fan covers in the walk in cooler were soiled.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The bar hand sink drained slowly.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the mop sink was soiled. The wall behind the mixer was soiled. The floor below the soda boxes was soiled. The wall by the bar hand sink was soiled.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The vent in the women's restroom was soiled. The toilet in the men's restroom was not completely sealed to the floor.
|
|
12/05/2016
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Multiple employees on the cook line were observed changing gloves without washing hands prior. Two employees were observed touching their face then touched clean dishes to deliver to customers in the expo area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling containers in the hand sink by the dish machine.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching ready-to-eat sliced cheese with their bare hands on the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the hand sink by the dish machine.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cut potatoes were stored on the floor of the walk-in freezer. Bags of soup were stored on the floor of the walk-in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in cooler door gaskets were torn throughout the kitchen. The shelves in the salad reach-in cooler were rusty.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in cooler door gaskets were soiled throughout the kitchen. The interior of the cook line microwave was soiled.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Pooled water was present on the floor in the back of the kitchen by the ice machine. The hand sink by the dish machine was disconnected from the wall.
|
|
08/06/2015
Inspection, Follow-Up
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on the back food preparation table.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sausages were 73°F on the cooks' line storage cart.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut leafy greens were 51°F in the cold top. Yogurt was 52°F on the cold top cutting board.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemical bottles were present above clean dishes at the three compartment sink.
|
|
07/01/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw ground beef was being stored in the same container with raw fish in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling dirty and then clean dishes without washing hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was present on a back food preparation table.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat fruit with her bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sausage was 118°F and green chili was 115°F in the cooks' line steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Egg wash was 53°F, chicken was 54°F, and cut tomatoes were 51F in the cooks' line reach-in refrigerated drawer. Cut lettuce was 51F and cut tomatoes were 53°F in the salad cold top.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle of oven cleaner was present above clean dishes in the three compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-NSF food containers were being used for food storage in the back kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Rusty shelves were present in the cooks' line reach-in refrigerator. Shelves in the ware washing area were rusty. The caulking along the dish machine drain board was in disrepair. The storage shelf below the kettle was rusty.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table top can opener blade was soiled. The interior of the cooks' line ovens were soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cooks' line reach-in refrigerators were soiled. The vents on the walk-in refrigerator condenser were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop without a handle was being used in a back preparation area bulk food container.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were being stored unprotected from contamination in the wait station.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cooks' line and back preparation area hand sinks were not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor below the water heater was soiled. The floor of the walk-in freezer was soiled.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: No ventilation was present above the back soup kettle.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Personal cell phones were stored next to plates in the ware washing area.
|
|
12/22/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of chopped tomatoes were stored with wholesome cans on the dry storage shelf in the back area of the kitchen.
|
| 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 using a glass to scoop ice at the beverage dispenser behind the breakfast bar.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two employee beverages were stored next to and above customer food items in the glass front reach-in refrigerator behind the breakfast bar.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching cooked, ready-to-eat bacon with bare hands on the food preparation line in the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Unlabeled chemical spray bottles were present in the following areas of the facility: on a shelf underneath the kitchen dish machine (1 chemical spray bottle), on the mop sink in the back kitchen area (1 chemical spray bottle), and on the shelf next to the entrance to the kitchen area (2 chemical spray bottles).
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice was stored uncovered and unprotected from contamination in the ice machine in the back kitchen area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial grade microwave oven was present next to the coffee makers at the wait station.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop without a handle was present in a container of cut melon in the kitchen reach-in refrigerator and in a container of blueberries in the kitchen cold-top refrigerator.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored unprotected from contamination on top of the coffee machines at the wait station area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Two single-service juice containers were being used to store salt and pepper on a shelf to the left of the cold-top refrigerator behind the breakfast bar.
|
|
11/14/2013
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed cracking raw eggs and then touching ready-to-eat foods on the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the cook line was observed cracking raw eggs and then wiping hands on a common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored in the front customer area at the bar.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pancake batter was 53°F on the preparation table not under any preparation.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored next to an unshielded hand sink and not protected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial utensil baskets were used to cook poached eggs on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the 3-compartment sink was in poor repair.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Test strips were not provided for measuring the concentration of sanitizer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table mounted can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Gaskets on the reach-in refrigerators on the cook line were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Bowls next to the hand sink near the dish machine were not protected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A piece of card board was covering the air vent above the preparation table and not easily cleanable.
|
