The Eastman Egg Company

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED ACCUMULATION OF DUST ON THE FAN COVER ABOVE THE MOP SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED EMPLOYEE BELONGINGS (JACKETS) STORED HANGING ON RESTAURANT SUPPLY STORAGE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM RESTAURANT MATERIALS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED SOILED WIPING CLOTHS STORED ON THE CUTTING BOARD IN THE COOK LINE. INSTRUCTED TO STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES TO MINIMIZE MICROBIAL GROWTH.

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

OBSERVED BAGS OF COFFEE STORED UNDER THE WASTE PIPING OF THE COFFEE LINE HAND SINK. INSTRUCTED TO STORE ALL FOOD AND FOOD EQUIPMENT SO THAT IT IS NOT DIRECTLY UNDER EXPOSED WASTE PIPING, OR TO PROVIDE A GUTTER/SHIELD ON THE WASTE PIPING.

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

OBSERVED ACCUMULATION OF SPILLS, OIL AND DEBRIS SURROUNDING THE GREASE TRAP, UNDER THE EGG COOLER AND UNDER THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO OBSERVED TO-GO PACKAGING PRODUCTS STORED ON THE FLOOR IN THE COFFEE BAR LINE. OBSERVED...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED MOPS BEING STORED HEAD DOWN IN THE MOP SINK. INSTRUCTED TO STORE MOPS AND BROOMS INVERTED.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

MUST INSTALL HAND WASHING FACILITIES THAT ARE MORE READILY ACCESSIBLE TO THE MAIN FOOD PREP AREA.

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

NOTED WATER BACKING UP FROM THE OPEN SITE DRAIN WHEN WATER DRAINED FROM THE DISH MACHINE. MUST REPAIR.