MISS ASTRIDS TAVERN health score and inspection history

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///Dish machine at 0 ppm.

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.///Food debris in the bottom of low boy cooler and RI freezer. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Food debris on the inside of microwave.

5-205.15(B) Repair condensate leak in refrigeration units.///Repair or replace low boy cooler leaking in the bar area.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal drink and bookbag stored on make table and storage shelf.

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide food safety training for new employees within 21 days of hire.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Live ants present. Live spider and web in lowboy cooler used for dry storage.

5-205.15(B) Repair condensate leak in refrigeration units.///Frozen condensation under fan in WI cooler.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace ceiling vent covers. Repair or replace light covers. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor under the equipment throughout facility.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks and food stored on food prep table and shelving.