Fort Willow

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED WALK IN COOLER AT IMPROPER TEMPERATURE OF 49.1F, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE UNIT AND TO ENSURE THAT UNIT MAINTAINS A TEMPERATUTE OF 40F OR LOWER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED HIGH TEMPERATURE DISHMACHINE IN PREP AREA, NOT CONNECTED AT TIME OF INSPECTION. MUST CONNECT AND MAINTAIN. FINAL TEMPERATURE MUST BE 180F OR ABOVE.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED 3 COMP SINK ON 2ND FLOOR CATERING AREA, NOT CONNECTED. INSTRUCTED MANAGER TO CONNECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED NO SPLASH GUARD ON HAND SINK AT FRONT BAR AREA. INSTRUCTED MANAGER TO INSTALL. MUST PROVIDE LOCK ON REFRIGERATOR ON 2ND FLOOR CATERING AREA. MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

SEAL WALL AND FLOOR JUNCTIONS IN THE FOLLOWING AREAS: -UNDER ALL TABLE BOOTH IN DINING ROOM -2ND FLOOR DINING AREA -A LONG MOP SINK MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DARK (BLACK)COLOR WALLS IN KITCHEN AND DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE LIGHT COLORED WALLS. OBSERVED OPENING AROUND PIPING ON BACK BAR WALL. INSTRUCTED MANAGER TO SEAL. MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED LOW WATER PRESSURE AT ALL HAND SINKS IN MENS AND WOMENS RESTROOMS. INSTRUCTED TO MANAGER TO REPAIR/REPLACE. MAINTAIN AT ALL TIMES.