Latest published violations
- −4Code 4-302.14
Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. /// Chemical test strips (chlorine) not available. 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures.
- −4Inspection remark
5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. /// Max hot water reached 90F at 3 compartment sink. COS - PIC repaired and retrieved min. hot water temp of 110F and above.
- −2Code 6-501.12
Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). Damaged ceiling tile.
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.