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2-2D: .06(2)(o)Whisk stored in handwashing sink upon beginning of inspection. // A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Whisk was removed. //
14B: .05(10)(e) 1,2,4Observed plastic containers stored as clean were stacked as wet. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)
Corrective Actions: Containers were rewashed and sanitized. //
15B: .05(3)(h),(i)Facility does not have working irreversible thermometer for high temp dish machine. // In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
18: .07(2)(m)Back door is not tight fitting. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
1) filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2) closed, tight-fitting windows; (C) and
3) solid self-closing, tight-fitting doors. (C)
All cold/hot holding temperatures are in compliance unless otherwise noted.
An informal inspection will occur on or before 03/30/23. Correct any uncorrected violations or permit may be suspended.
Ensure shelves in walk in cooler are at least 6" off floor.
Ensure trash cans in kitchen can be utilized without touching lids. Ensure lids on bathroom trash cans are replaced after cleaning.
Ensure employees are wearing effective hair restraints.
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