||Cleaning Freq.,Food Contact Su
||Food-contact surface(s) used for nonpotentially hazardous food(s) Ice bin(s) in ice machine
||storage room ice machine
||Not cleaned when contaminated
||Found the interior front shield of the ice machine in the back storage room soiled with accumulation and build up. To correct follow manufacturers directions and clean ice machine, and clean on a schedule to preclude accumulation. ,
||Conditions of Use
||Poisonous/toxic material(s) restricted use
||storage room shelf
||Not used according to manufacturer's label instructions
||Found a spray can of ant pesticide not approved for use in a food establishment. To correct discontinue using ant pesticide and if desired replace with an ant pesticide that is approved for use in a food establishment. ,
||Backflow Prevention, Air Gap
||Air gap between supply line and flood rim of Equipment
||three compartment sink spray head nozzle
||Found a moveable household sprayer on the 3 compartment sink which can be left below the flood rim of the sink. To correct provide information that sprayer has backflow protection or provide a way to keep the sprayer at least 1 inch above the flood rim of the sink at all times or remove sprayer. ,
||Clean Freq, Nonfood-Contact Su
||Nonfood contact surface(s)
||cooking/preparation area cabinet(s)
||Found the bottom of cabinet shelves stored with accumulation. To correct clean cabinet shelves and clean on a more frequent schedule.
||Pest(s) rodents mice
||Present in facility
||Observed mouse droppings on the bottom of cabinet shelves in the front counter and on wrapped packages of beverages on shelves in the back storage area. To correct eliminate any holes, cracks and gaps in facility, keep areas clean, and continue mice control measures. Observed the presence of ants on the bottom shelf of front counter cabinets. To correct keep areas clean and continue ant control measures.
||Found no antichoking poster on the kitchen wall. To correct provide and post antichoking poster on kitchen wall.
||Food Temperature Measuring Dev
||Food thermometer(s) probe
||Found facility using a metal stemmed thermometer with a range of 50 to 550°F, which can not measure cold holding temperatures of 41°F or lower. To correct provide a thermometer that has a range of at least 0 to 220°F, to measure cold hold temperatures of 41°F and lower and hot holding temperatures of 135°F and above.
||cooking/preparation area handsink
||Not provided At hand sink
||Found no handwashing sign in the front 3 compartment sink/handsink area. To correct provide sign reminding employees to wash their hands.
||Outer Openings, Protected
||Outer opening(s) holes or gaps along floors
||Not sealed to prevent pest entry
||Observed gaps along the floor and door of facility. To correct eliminate gaps along the floor and door to help eliminate pest.
||Physical facilities/structures floors
||storage area floor
||With accumulation of debris
||Found the floor under shelves, edges and corners of storage room soiled with accumulation of debris. To correct thoroughly clean floor and keep clean.