| 415 |
Controlling pests |
critical |
What appear to be rodent droppings found on the floor and on sanitizer containers in the dish room. |
| 110 |
Requirement for facility and operating plans
|
noncritical |
Establishment is making yogurt and ice cream without prior approval. |
| 214 |
Food equipment; cutting surfaces
|
noncritical |
Cutting surface on prep cooler on cookline heavily scored. |
| 218 |
Repair and proper adjustment of equipment
|
noncritical |
Small leak under ice machine. |
| 297 |
Not potentially hazardous food contact surfaces cleaning frequency
|
noncritical |
1) Soda fountain nozzles are soiled 2) Soda grate is rusted---
5/22: Soda grate is rusted |
| 346 |
Availability of hand washing cleanser
|
noncritical |
1) No soap in bar area 2) No soap in dish area---
5/22: No soap at bar hand sink |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
Dishwasher chemical buckets have soiled lids |
| 187 |
Potentially hazardous food; hot and cold holding
|
critical |
1) Rice in bus tub on prep line measured 48*F 2) Cooked chicken (employee states prepared around an hour prior) in bus tub on end of prep line measured 84*F 3) Samosa at room temperature on wire rack on cooks line measured 66*F---
5/22: Sauce in prep cooler measured 47*F |