- Updated floor plan drawing previously received.
- Hand sinks at the front and back were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available in the front and back kitchen at 200 ppm (1 spray bottle in front, and 1 spray bottle in the back were at 200 ppm). Other two bottles were at 0 ppm (see violation code 302 above).
- High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good - minimum of 71C required.
- Front prep cooler, back smoothie station cooler, and upright coolers in the back were measured at 4C or colder. Front coolers storing customer orders/prepped food also measured at 4C or colder.
- Blast chiller, upright freezer, and undercounter freezer temperatures were satisfactory.
- Hot-held chicken, quinoa, and rice measured at 60C or hotter. Scoops stored in water are washed and sanitized in dishwasher every hour.
- All proteins are cooked in the oven in the back. Panini grill in the front is only used for warming up wraps. No commercial ventilation canopy onsite.
- Food storage practices satisfactory.
- Dry storage areas satisfactory.
Attention Required:
- Deep cleaning needed on a more frequent basis (see violation code 306 above).
- All surfaces (floors, walls, ceiling, wood) must be smooth, non-absorbent, durable, and easily cleanable (see violation codes 307 and 311 above for repeated violations). Note that failure to re-finish these areas may result in enforcement action(s) being taken.
- As previously discussed, remove any unused equipment from facility (such as the ice machine).
- Do not keep the back door open unless there is a proper door screen installed (see violation code 305 above). |