MAR 24
2017
PASS 8 violations
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer buckets not set up in kitchen
*03 Food products not maintained at 135øF or above
beans at 96F keep hot hold adequately
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
*22 Handlers-Certificate Not On Site
all employees handling food need to have food handler cards on site
*45Floor, wall, ceiling - Exposed material
replace ceiling tiles
*42 Dirty nonfood contact surfaces
clean throughly through the kitchen and remove all the food debris from the pan where the pot lids are stored
*36 Cloths in-use for wiping between uses stored
set wiping cloths in sanitizer bucket between use
*45 Floor& wall junctures- coved & sealed
walls need to be sealed with cove basin