| 3-307.11 / OTHER SOURCES OF CONTAMINATION Core Item Repeat Corrected During Inspection Fan observed blowing down across the cookline from the top shelf. Change methods or procedures to protect foods from contamination. Action Taken: Fan pointed away from food and food contact surface areas.  |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Slime mold observed at the bottom of the pop holsters. Clean more frequently and thoroughly. Correct By: 11-Jun-2018 |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handsink located at the bar is being used as a dumpsink near the kitchen door entryway Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Handsink cleared by owner; all staff were informed to use handsink for handwashing only. |
| 6-201.13 / FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED Core Item The floor and wall junctures located in the kitchen under the warewashing sink are not coved properly. Maintain the floor and wall junctures in a manner that they are coved and no larger than 1 mm (one thirty-second inch). Correct By: 25-Jun-2018 |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No toweling available at handsink for hand drying at the bar. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Hand drying provisions provided. |
| Comments |
|---|
| This facility is clean and organized. All hot and cold temperatures were in the safety zone during the inspection. Proper glove use observed. Majority of staff received the Hepatitis A vaccine. |