Snooze an A.M. Eatery

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed build up on vent hoods.

Scratched cutting boards not resurfaced or discarded

Observed 3 make table cutting boards in kitchen to be scratched and stained.

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed 3 quat sanitizer buckets throughout kitchen to be below 200 ppm. Person in charge remade sanitizer buckets.

Employee accommodations not clearly designated for eating/drinking/smoking

Observed employee drink under prep table next to container of cooking oil. Observed employee drink on storage shelf next to coffee syrups.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed standing water in walk in cooler.

Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.

Observed unlabeled chemical bottle on storage shelf. Person in charge labeled the bottle.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build up on ice machine catch plate/walls. Person in charge cleaned and sanitized ice machine.

Maintaining & Using Handwashing Sinks - Handwashing sinks are not kept clean, maintained and/or used as specified in the Food Code.

Observed handwashing sink on the side of the cook line closest to warewash area to not be operational.