| 7-13-2023 |
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
| 14.00 |
Liquid waste shall not be disposed onto a floor or ground surface. All plumbing pipes, appurtenances, and fixtures shall be of approved type and fully functioning.
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Observed floor sink used for prep sink/warewashing machine was unable to sustain flow from attached warewashing machine, causing surfacing sewage and backflow into prep sink drain outlet which was observed below the grade of the floorsink.
All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor. Warewashing machines may be connected directly to the sewer immediately downstream from a floor drain, or they may be drained through an approved indirect connection. Indirect waste receptors shall be located to be readily accessible for inspection and cleaning.
Cease all operations until Surfacing sewage is repaired. You may only continue operations once written verification has been received by MCDEH
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3)
| 1.00 |
Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
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Observed Wiping cloths were not being stored in sanitizer solution. When solution was tested it tested at 200+ PPM.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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Observed dirt, grime, and / or food particle buildup on food storage containers, Can opener, and prep surface near employee restroom. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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[1][7] Failure to keep equipment and facilities clean.
Buildup of grease on all equipment near hood was observed. Observed dust buildup on outside of walk in cooler and inside door of walk in cooler. Observed Crumbs of food on the floor.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)
| 1.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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Inspector observed multiple unlabeled, such as the pink and brown containers with pumps near the handwashing sink and non commercial grade microwave, being used and reused to store food, liquids and sauces. Remove all food where the expiration date is not legible. Label all stored products.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All poisonous substances, detergents, bleaches, and cleaning compounds shall be properly labeled and stored separate from food, utensils, packing material, and food-contact surfaces. (114254, 114254.1, 114254.2)
| 1.00 |
All poisonous substances, detergents, bleaches, cleaning compounds, and all other injurious or poisonous materials shall be stored and used only in a manner that is not likely to cause contamination or adulteration of food, food contact surfaces, utensils, or packaging materials. Poisonous or toxic materials shall be stored or displayed so they cannot contaminate food, equipment, utensils, linens, and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-use articles. Equipment and utensil cleaners and sanitizers may be stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-use articles.
Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, and linen.
Only those insecticides, rodenticides and other pesticides that are specifically approved for use in a food facility may be used. The use shall be in accordance with manufacturer's instructions.
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Observed old trashcan located in onion rack which may result in potential contamination of food products or food prep surfaces. Relocate all chemicals/ non food items so that they are stored in a distinctly separate area below and away from all food products and food prep surfaces, in such a way so as to eliminate potential contamination.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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Observed the digital thermometers on all refrigeration units were off by more than 2 degree. Temp all refrigerators regularly and ensure all refrigerators have a thermometer that is accurate within +- 2 degrees F.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)
| 1.00 |
Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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Observed small buckets being used throughout the facility as waste receptacles (behind the bar).
Provide waste receptacles at locations where refuse is generated or where recyclables/returnables are placed.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 14.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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[Repeat] Tested the PPM of Chlorine being used by Wareashing machine at 0ppm. When asked how to use the 3compartment sink the employee was unsure until he referenced the sink, he was unable to utilize the 3comp sink due to a lack of drain plugs. Observed lack of any sanitizing method for warewashing purposes. CDI Drain plugs supplied.
Test PPM of Dish Machine Daily. Ensure all employees are trained how to correctly utilize the 3 comp sink. If there is no proper way to sanitize cease all food sales until warewashing machine or 3 comp sink are fully functional.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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[3][60] Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 2.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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[Repeat] Observed flour, salt and pepper, olives, mandarin oranges, pasta sauce, biscuits, bacon, chicken breasts, cut potatoes and other food objects in the walk in fridge and around the kitchen were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
When placed in refrigeration, food containers in which food is being cooled shall be either loosely covered or, if protected from overhead contamination, uncovered during the cooling period to facilitate heat transfer from the surface of the food.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 2.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed lack of one inch minimum air gap between the drain lines under the prep sink and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
[Repeat] Observed Leak in the Walk in Cooler Condensor drain line. Repair.
[Repeat] Observed a leak in the trap under the kitchen hand washing sink.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 3.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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Failure to provide adequate access to handwashing facilities in a food preparation area. Observed Hand washing sink in kitchen was filled with items preventing proper hand washing. Ensure hand washing sinks are not used for storage and are readily available to facilitate hand washing.
Observed lack of paper towels in a functioning paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the employee restroom and behind the bar. keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 1.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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Permit was present and employees knew location of permit but it was not visible to the public. Ensure Permit is easily visible to the public.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed the temperature of the walk in refrigerator was measured at 48 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to white display refrigerator in the back storage area. Items out of temperature by more than 10°F were voluntarily destroyed and denatured.
Observed the temperature of the Coca-cola Fridge was measured at 46.7 °F. Keep all cold potentially hazardous foods at or below 41°F. Do not use it for the display of PHF (potentially hazardous food) items.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 2.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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[Repeat] Observed multiple pieces non commercial grade equipment, such as, the"SHARP" microwave next to the kitchen handwashing sink, the "ninja" blender, the chili pot warmer next to the POS system, the Winco Spectrum Conveyor Toaster, etc.
Remove/replace all non commercial grade items with commercial grade equipment. Send spec sheets to MCDEH of all added commercial grade equipment. Do not use Winco Spectrum conveyor toaster until plans are submitted and approved by MCDEH.
Oberserved multiple pieces of broken equipment such as, the white refrigerator in the back storage room, the broken prep fridge inside the hall between the kitchen and storage room, the stand mixers, the broken conveyor toaster etc.
Remove/Repair any/all equipment not being used in the day to day operations of the food facility.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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Failure to provide approved storage of cleaning equipment and supplies. (observed multiple chemicals stored randomly throughout such as on top of the water cooler or on top of the broken prep fridge.
Observed Employee clothing or personal effects stored in improper area of the food establishment. Provide designated employee storage area and label accordingly. Only store employee items in designated and separated locations. Personal Food should be labeled and stored separately.
Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
| 7.00 |
Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food.
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[7][1] Failure to protect food, utensils, equipment or linens from droplet contamination. Observed drip in Walk in cooler below fans which had dripped onto a tray of biscuits which were not covered enough by the plastic wrap.
Observed Moldy Tomato on top shelf of walk in.
Observed Rotting unidentifiable food inside broken non commercial refrigerator.
Discard all contaminated food.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 7-13-2023 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 2.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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Coving underneath sink was observed to be ripping and no longer provides easily cleanable surface. Vinly was observed to be separating from floor and cracking to reveal underneath. Cracking vinyl observed throughout floor. Repair Flooring to be smooth non porous and easily cleanable.
Door between kitchen and hallway was observed to have a 1in gap in doorway floor coming from the hallway to the kitchen. Repair to prevent tripping hazard and provide smooth surface.
[Repeat] Observed a gap under the back door that allows daylight in. Repair gasket to prevent entry of vermin.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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