VARISPACE SOUTHLAKE

Violations (6)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site at the time of inspection.Corrective Actions: Must have a certified food manager present at all times.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for vomiting and diarrheal events.Corrective Actions: Must have procedures in place for vomiting and diarrheal events.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the designated hand sink with no handwashing signage or label.Corrective Actions: Must have hand washing sigange posted at designated hand sinks.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the high temperature dish machine reaching a maximum wash cycle temperature of 156-158F and a maximum rinse cycle temperature of 174F.Corrective Actions: Must service dish machine so it can reach 160F during the wash cycle and 180F for the final rinse. Must use main kitchens 3-compartment sink or high temperature dish machine until serviced and working properly.

• 38

  Insects, rodents and animals not present

  Observed no pest control service records at the time of inspection.Corrective Actions: Must have a certified pest control treating the facility.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no thermal test strips on site for the high temperature dish machine.Corrective Actions: Must obtain thermal test strips for high temperature dish machine.