PUB 1922

Violations (5)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The dish machine at the bar is out of soap but has been used at least once today.

  Protection from Contamination

• e711457d-53ef-47ed-8826-52aca8bd7acaCorrected on site

  Thermometers provided and accurate

  4-203.12 (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. The two thermometers in the walk-in cooler were off by more than 3F. One read 30F, the other read 45F.

  Food Temperature Control

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. White cutting board on the cold make unit for sandwiches and green vegetable cutting board are heavily scored and stained.

  Utensils, Equipment and Vending

• ac4d8729-7293-408f-9966-99e563868c8d

  Toilet facilities: properly constructed, supplied, clean

  5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The trash can in the employee restroom has no cover.

  Physical Facilities

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Ceiling vents, surrounding ceiling and corner of the hood in the food prep area are dusty.

  Physical Facilities