[?] A summary of the violations found during the inspection are listed below.

3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. A wiping cloth was left on the counter after use.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions. KEEP THE WIPING CLOTH IN A SANITIZER BUCKET BETWEEN USED. DO NOT LEAVE THEM ON THE COUNTER. Correct By: 26-May-2014
3717-1-05.4(B) / Outdoor storage surface.
Outdoor refuse storage surface is not properly constructed, and sloped to drain. The dumpster sets on gravel.
An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain. THE DUMPSTER MUST SET ON ASPHALT OR CONCRETE. INSTALL A PAD FOR THE DUMPSTER OR MOVE THE DUMPSTER TO AN ACCEPTABLE SURFACE. Correct By: 26-Sep-2014
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. The walls, shelves, and ceiling in the dry storage room are dirty, patched, and/or rough.
The physical facilities shall be maintained in good repair. PAINT THE CEILING, WALLS, AND SHELVES IN THE DRY STORAGE ROOM WITH DURABLE, WASHABLE PAINT. Correct By: 26-Aug-2014


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 26-April-2014


Comments
Cool food as discussed. See CCP Inspection.
Pre-chill the tomatoes and hold them on ice during preparation.

FOOD DEFENSE - The food defense booklet and possible vulnerable points were briefly discussed to protect food from intentional contamination.

All corrections have been made from the 11-9-13 inspection. Thank You
-A thin probe thermometer is available.
-The ceiling in the kitchen is clean.