|Violations: A summary of the violations found during the inspection are listed below.|
Operator had correct type of test strips, but the test strips indicated an expiraton date of October 2015. For accurate testing of sanitizer concentration, please use correct test strips that are not expired.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Observed accumulation of soil residue on nonfood-contact surfaces. Observed an accumulation of dirt and debris on the back of the stove and griddle equipment. Also observed accumulation of dirt on the seals of the milk cooler.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed two handwashing sinks without water at the required temperature. Temperatures of handwashing sink hot water was measured to be at or about 83 degrees F at time of inspection.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.