Observation: 1. Excess items and clutter in the walk in cooler, walk in freezer, back dry storage room and back room are leading to bad storage practices. 2. The food prep handwashing basin was leaking at the time of the inspection.
Corrective Action: 1. Please ensure that excess items are removed and storage is organized so that contamination of food will not occur and everything is at least six inches off the ground. This will facilitate easy cleaning, protect food from contamination and contribute to preventing harborage by pests. 2. Please ensure that the leak in the piping of the sink is fixed. The water accumulation can lead to structural damage of floors, walls etc. It also provides a source of water for pests that may lead to their harborage.
Observation: Knife holding units were accumulating filth at the time of the inspection.
Corrective Action: The knife holding units should be washed and sanitized so they are clean and sanitary. This should be done at least daily or as needed. This will avoid contaminating knifes which in turn will contaminate food when those knives are used.