|108 ||Critical Improper Cleaning, Sanitizing of Equipment and Utensils|
Hot water tank is not functioning. No hot water is available. Operator agrees to close restaurant until hot water is available.
|111 || Poor Hygiene and Activities of Food Handlers|
Provide liquid soap and paper towels at hand sinks.
|116 || Improper Construction / Maintenance of Establishment|
In the walk-in cooler, remove foil from walls and remove the cupboard from the floor. The floor surface is to be replaced with a smooth, washable surface. In the back room, remove items and food not being used for the kitchen. Repair overhead lights in the kitchen; many lights are not operational. Remove items from kitchen that are not being used.
|118 || Food Safety Plan/Sanitation Plan|
Provide thermometers for coolers and record temperatures daily.