Observation: 1. There is an excess of clutter and items not needed for operation in the facility. 2. At the time of the inspection dirt and filth was building up on floors, underneath the cooking line, and in the back storage room.
Corrective Action: 1. These items and clutter must be removed and/or disposed of as they are contributing unsanitary conditions in the facility. Removal of these items will make more room for storage and facilitate easier cleaning of the premises. 2. These areas listed above must be cleaned immediately. A premise that is filthy is unfit for food storage, preparation and service increases the likelihood of contamination of food that is to be served for customers. It also contributes to conditions that lead to the harborage by pests.
Observation: The seal on the refrigeration unit in the back room is broken on one side and the unit can not seal properly.
Corrective Action: The seal on the refrigeration unit must be replaced so that it provides an airtight seal. If the seal is not airtight the refrigeration unit will struggle to maintain a temperature < 4 degrees Celsius and the condennser could burn out quicker.
Observation: At the time of the inspection the dishwasher was not sanitizing properly, < 50 ppm chlorine.
Corrective Action: At the time of the inspection the technician was called to repair the dishwasher as it needs to be providing 50 ppm chlorine to be adequately sanitizing the dishes and utensils.
Observation: The back door was open but the a screen was not installed to prevent the entry of insects.
Corrective Action: Ensure that anytime the back door is going to be open a bug screen is available. Flies, wasps and other flying insects can be mechanical or biological vectors for contamination of food, in addition to possibly being the contamination in food themselves if they were become trapped in any food item.