| 324 |
Plumbing system maintained in good repair (critical) |
critical |
Re-check 9/10: no hot water provided at any sinks in establishment. |
| 415 |
Controlling pests |
critical |
Significant number of small flies in back storage area. |
| 342 |
Hand washing facility; water temperature and flow |
noncritical |
Hand sink at 73.9 deg F at beginning of inspection. Employee turned hot water on. Water restored to 100 deg F. within 15 minutes. |
| 345 |
Hand washing facility; maintenance |
critical |
Hand sink in kitchen is soiled. |
| 346 |
Availability of hand washing cleanser |
noncritical |
No soap at kitchen hand sink at beginning of inspection. Employee provided hand soap. |
| 144 |
Packaging integrity |
critical |
Can of grilled eggplant on top shelf severely dented along rim. |
| 109 |
Ceasing operations, reporting, and resumption of operations (critical)
|
critical |
Establishment does not have hot water at any sinks. Temperatures range between 77 deg F and 82 deg F. Person in charge stated establishment regularly experiences water temperature fluctuation. |
| 329 |
Capacity
|
critical |
Water temperatures at all sinks range between 77 deg F and 82 deg F. Capacity of hot water system is not sufficient for the demands of the establishment. |