⚠️ Latest Violations (4)
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CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL SPLASHGUARD/DIVIDER AT (2) HANDSINK NEXT TO THE 3 COMPARTMENT SINK IN PREP/DISHWASHING AREA.
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FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN EXTERIOR SURFACES OF FRYER IN PREP AREA.
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HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO HOT RUNNING WATER THROUGHOUT PREMISES. HOT WATER MAXIMUM TEMPERATURE OF 49.3F AT MULTIPLE SINKS INCLUDING (2) HAND WASHING SINK IN THE PREP AREA, 3 COMPARTMENT SINK AND HANDSINK INSIDE THE WASHROOM. INSTRUCTED TO FIX AND MAINTAIN. INSTRUCTED MANAGER, MUST PROVIDE AND MAINTAIN HOT WATER TEMPERATURE OF 100 F AT HANDSINKS AND A MINIMUM TEMPERATURE OF 110 F AT 3 COMPARTMENT SINK. (OWNER ARRIVED ON SITE AND FIXED THE HOT WATER TANK). HOT RUNNING WATER TEMPERATURE HAS BEEN RESTORED, NOW AT 110F (CORRECTED ON SITE) PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
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PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN WALL BEHIND FRYER WITH GREASE SPILLAGE PREP AREA.