minor Other
3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO SOAP AT HAND SINKS IN WEST BAR, AND IN SERVICE BAR. INSTRUCTED MUST PROVIDE SOAP AT ALL HAND SINKS AT ALL TIMES. PIC PROVIDED SOAP AT ALL HAND SINKS DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED NO HAND DRYING PROVISION AT HAND SINKS AT WEST BAR AND SERVICE BAR. INSTRUCTED MUST PROVIDE SANITARY MEANS TO DRY HANDS AT ALL HAND SINKS AT ALL TIMES. PIC PROVIDE PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE VI...
serious Other
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED CONSUMER ADVISORY STATEMENT WITHOUT CORRECT ADDITIONAL INFORMATION. MUST PROVIDE DISCLOSURE, REMINDER AND FOOTNOTE. Instructed to identify such foods by asterisking them to a foot note that states: "Items can be served raw or undercooked or ...
serious Food Temperature
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON THE PREMISES TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005
minor Plumbing & Waste
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED HOT WATER HANDLE AT 3 COMPARTMENT SINK IN DISREPAIR (STRIPPED) IN WEST BAR. OBSERVED HAND SINKS SLOW DRAINING IN KITCHEN, SERVICE BAR AND EAST BAR. MUST MAKE ALL REPAIRS. MUST MAINTAIN SAME.
minor Pest Activity
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED OPENING AROUND HOT WATER HANDLE IN UTILITY SINK AREA. OBSERVED OPENING AROUND POWER OUTLET OVER 1 COMPARTMENT SINK. MUST SEAL ALL HOLES TO PREVENT PEST ENTRY. MUST MAINTAIN SAME.
minor Facility Condition
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
OBSERVED LARGE OVEN (ON WHEELS) NOT LOCATED UNDER VENTILATION. INSTRUCTED ALL COOKING EQUIPMENT MUST BE LOCATED UNDER PROPER VENTILATION.