Observations & Corrective Actions

Additional Comments

Back kitchen prep, dishwashing area has coving between wall/floor juncture, but front server area does not. By 30-day inspection, have this joint coved to ease in cleaning and not give pests a place to hide.
Handsink in back prep/dishwash area has a large gap behind that water can get, causing deterioration, mold. Have this opening sealed before 30-day inspection.
Would recommend pest control service of at least 1x per month.
Has sanitizer, test strips, heat simulating thermometer for dishwasher, gloves, thermometers for cold units and small probe thermometer for temping food.
Will use own EHP and will have employees sign off before start.
Will be back for 30-day inspectiion and will do risk assessment at that time.
If you have any change to menu or equipment, contact HD 1st.
Make sure you have ingredient lists for purchased baked goods, even if transferred to clamshells or cake domes.
Permit issued as well as VDH QR code sign. Both must be posted publicly, like at POS.