2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
33.
3-501.15; Priority Foundation; Products can cool to 135F at room temp but once product falls below 135F make sure products are moved to freezer or cooler to complete the cooling process. Some items were left slightly too long at room temp and were 130F. Products must cool from 135F to 70F or below in 2 hrs or less and from 70F to 41F or below in 4 additional hours. Total cooling time must not exceed 6 hours. Manger education. CDI
0.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Make sure sanitizer at 100 ppm chlorine is made up at ALL times of operation for use on food contact surfaces, equipment, and utensils. Store all wiping cloths in a sanitizer solution bucket between uses. Sanitizer bucket mixed during inspection. Wiping cloth placed in bucket. CDI
1.5
39.
3-305.11; Core; One reach-in freezer in the rear is depositing ice on food packages. Food must be stored in a dry environment. Water/ice dripping on food packages is a potential source for contamination. Have unit repaired as soon as possible.
0.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. All floors, walls, and ceilings shall be in good repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core; Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
1.0
56.
6-303.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-501.11; Core;Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment
1.0
55.
6-201.11; Core;
Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
1.0
56.
6-202.11; Core;Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. No person on duty that is certified in food safety.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with owner on where to locate a plan.
0.0
39.
3-305.11; Core; Boxes and bags of vegetables stored on the floor in the back of facility, vegetables stored in a bag that is manufactured for holding trash not food. Provide storage areas to keep food properly stored above the floor, do not use trash bags to store food in.
1.0
47.
4-501.11; Core; Counters and prep areas are in bad repair with loose Formica and lots of cracks/crevices. Prep sinks and Dish sink is not NSF or equal. Replace all damaged work areas and non-NSF equipment.
1.0
55.
6-201.11; Core; Floors are damaged under and behind equipment. Walls are loose and in bad repair. Replace all floors, walls and ceilings that are in bad repair.
1.0
56.
6-202.11; Core; Light bulbs over prep areas are not shielded or shatterproof. Several bulbs are not operating. Replace all nonoperational bulbs and place shields over the bulbs or purchase the bulbs that are shatterproof.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Follow-Up: 11/27/2019
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Repair all cabinets or counter tops that are in bad repair. Replace rusty racks inside coolers. All surfaces must be smooth, easily cleanable, and in good repair.
1.0
39.
All equipment should be NSF or equal.
1.0
40.
Clean tops and sides of all equipment. Clean interior of microwave oven. Clean shelving inside coolers.
1.0
45.
Repair floors, walls, and ceilings where necessary. Seal all cracks or holes. Clean floors and walls under and behind equipment.
1.0
46.
All lights should be properly shielded.
1.0
48.
All doors to the exterior should self-close.
1.0
49.
No documentation of approved training - no credit awarded.
Third compartment sink shall have (and be used for) sanitizer soulution for sanitizing dishes.
1.5
25.
Replace all broken thermometers. Calibrate stem thermometers.
0.5
28.
Roaches observed. Take more effective measures to eliminate pest/insects.
2.0
36.
Repair all cabinets or counter tops that are in bad repair. Replace rusty racks inside coolers. All surfaces must be smooth, easily cleanable, and in good repair.
1.0
39.
All equipment should be NSF or equal.
1.0
40.
Clean tops and sides of all equipment. Clean interior of microwave oven. Clean shelving inside coolers.
1.0
45.
Repair floors, walls, and ceilings where necessary. Seal all cracks or holes. Clean floors and walls under and behind equipment.
1.0
46.
All lights should be properly shielded.
1.0
48.
All doors to the exterior should self-close.
0.5
49.
No documentation of approved training - no credit awarded.
Do not place employee drinks on food prep surfaces, or any other area where food is present. Store all employee drinks in approved locations away from food and utensil areas.
1.5
11.
Sanitizer was weak or vacant in the spray bottle. Change solutions regularly and use test kits to ensure proper strength. All solutions should be 50-100 ppm chlorine. Make sure bottles are properly labled. Use santizer on all food contact surfaces, equipment, or utensils.
1.5
28.
Signs of pests noted. A few flies were also present. Take measures to control and eliminate all pests.
2.0
33.
Make sure all food dispencing utensils are stored handle up. Make sure handle does not come into contact with the food.
0.0
36.
Repair all cabinets or counter tops that are in bad repair. Replace rusty racks inside coolers. All surfaces must be smooth, easily cleanable, and in good repair.
1.0
39.
All equipment should be NSF or equal.
1.0
40.
Clean tops and sides of all equipment. Clean interior of microwave oven. Clean shelving inside coolers.
1.0
44.
Make sure all food waste is disposed of properly outside. Use trash containers with lids to help control flies and other pests.
0.0
45.
Repair floors, walls, and ceilings where necessary. Seal all cracks or holes. Clean floors and walls under and behind equipment.
1.0
46.
All lights should be properly shielded.
1.0
48.
All doors to the exterior should self-close.
0.0
49.
No documentation of approved training - no credit awarded.
Do not store employee drinks on food prep tables or surfaces. Store all employee drinks in approved locations away from food areas.
1.5
11.
Sanitizer was much too strong in spray bottle. Dilute all solutions to 50-100 ppm chlorine. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas. Use sanitizer after each use on food prep equipment, utensils, or prep areas.
1.5
28.
Signs of pests noted as well as flies. Take measures to control and eliminate all pests or flies from the facility.
2.0
36.
A couple of cabinets were replaced; replace any remaining countertops that are in bad repair. Replace rusty racks inside coolers.
0.5
39.
All equipment should be NSF or equal.
1.0
40.
Clean tops and sides of all equipment. Clean interiors of coolers and microwave.
0.5
45.
Repair floors, walls, and ceilings where necessary. Seal all cracks or holes. Clean floors under and behind equipment.
1.0
46.
Make sure all lights are properly shielded.
1.0
49.
No documentation of approved training - no credit awarded.
Raw meats stored above cooked or ready to eat foods. Store all raw foods below cooked or ready to eat foods or beverages. This minimizes cross-contamination risk.
1.5
15.
When reheating foods, make sure to rapidly reheat all foods to 165 degrees F or above. Do not use steam/hot hold table to reheat. This equipment is designed to hot hold not heat.
1.5
17.
Potatoe salad, hot dogs, in the reach-in cooler were borderline at 47 degrees F. All cold hold potentially hazardous foods must read 45 degrees F or below.
0.0
28.
Signs of pests present; Take measures to control and eliminate pests.
2.0
36.
Replace rusty racks in coolers; replace damaged shelving or counter tops. All surfaces should be smooth and easily cleanable.
1.0
39.
All equipment must be NSF or equal.
1.0
40.
Clean tops and sides of all equipment; clean or wipe down all shelving.
0.5
45.
Repair floors, walls, and ceilings where necessary. Seal all cracks or holes. Some floor and wall cleaning.
1.0
46.
Make sure all lights are properly shielded.
1.0
49.
No documentation of approved training - no credit awarded.
Frost is building up on food packages in the chest style freezer. This is a food contamination risk due to non-potable water forming ice or frost. Make sure to defrost freezer, to remove all ice or frost.
1.5
11.
Sanitizer was much too strong. Dilute all chlorine sanitizers to 50-100 ppm chlorine. Use test kits to verify proper strength. Sanitizer that is too strong is unsafe for use in food areas. Use sanitizer on all food contact surfaces and equipment.
0.0
28.
Mice droppings noted inside the facility. Take measures to control and eliminate all pests.
Do not store raw chicken over raw hamburger. Store all raw meats according to final cook temperature with highest final cook temps on bottom shelves. Store foods properly to avoid possible cross-contamination of foods.
3.0
28.
Mice droppings noted up front. Take measures to control all pests.
1.0
36.
Replace all rusty racks in coolers; replace damaged counter tops and shelving.
1.0
39.
All equipment must be NSF or equal.
1.0
40.
General equipment cleaning needed inside coolers and microwave, and under friers
0.5
45.
Repair floors, walls, and ceilings where necessary; seal all cracks and holes.
1.0
46.
Fix all burned out lights. All bulbs should be properly shielded.
1.0
49.
No documentation of approved training - no credit awarded.
Raw fish stored on top of cooked BBQ container. Store all raw foods below cooked or ready to eat foods. This minimizes the risk of cross-contamination of foods.
1.5
11.
Sanitizer in spray bottle was mixed too strong. Make sure to dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
16.
Rice was hot holding at 126 degrees F. All hot potentially hazardous foods must hold at 135 degrees F or above. Use thermometers to check for proper food holding temperatures.
2.0
36.
Replace worn or broken counter tops. Replace or paint rusty racks inside coolers. Door on the rear cooler is cracked.
1.0
39.
All equipment must be NSF or equal.
1.0
40.
Clean interiors of coolers. Wipe down all equipment and surfaces.
0.0
45.
Repair all floors, walls, and ceilings where necessary. This includes cracked or damaged floor tiles, as well as cracks and gaps in walls and ceilings.
1.0
46.
Make sure all light bulbs are sheilded. Replace any bulbs that are burned out.
1.0
49.
No documentation of approved training - no credit awarded.
Do not place employee drinks on food prep surfaces; store all drinks in approved locations away from food prep or utensil areas. Opened water bottle was stored on top of a food prep table in the rear kitchen.
1.5
10.
Do not rinse raw meats at the utensil washing sink; All food prep must be done at the adjacent food prep sink. Utensil sink is for utensil washing ONLY.
1.5
36.
Replace worn or broken counter tops, replace rusty racks in coolers, replace or repair cracked door on the rear cooler
1.0
39.
All equipment should be NSF or equal.
1.0
40.
Clean, and wipe down all equipment surfaces; degrease around grill areas, clean door tracks on the front display cooler.
0.5
45.
Repair all floors, walls, and ceilings where needed. This includes cracked or damaged floor tiles, and cracks in ceilings and walls
1.0
46.
Replace all burned out lights; make sure all bulbs or tubes are shielded.
1.0
49.
No documentation of approved training - no credit awarded.
REPEAT VIOLATION Replace torn gaskets on coolers, fix countertops where necessary; replace rusty racks, in coolers
1.0
39.
REPEAT VIOLATION All equipment must be nsf or equal.
1.0
40.
REPEAT VIOLATION clean, wipe down all equipment surfaces.
1.0
45.
REPEAT VIOLATION Some floor cleaning; repair floors, walls, ceilings where necessary; must be properly constructed.
1.0
46.
REPEAT VIOLATION Replace blown out lights; rear bulbs should be shielded
1.0
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean and sanitize all utensil trays used for storing. Clean utensils. Clean and sanitize clean drainboard at utensil sink.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
REPEAT VIOLATION Replace torn gaskets on coolers, fix counter-tops where necessary; replace rusty racks in coolers. Equipment must be in good repair.
1.0
39.
REPEAT VIOLATION All equipment must be nsf or equal.
1.0
40.
REPEAT VIOLATION Clean all equipment including interiors of coolers and microwaves
1.0
45.
REPEAT VIOLATION Repair floors, walls and ceilings where necessary
1.0
46.
REPEAT VIOLATION Fix end cups on lighting and shields.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Store raw meats below cooked or ready to eat foods or store 18 inches apart; observe proper food storage cross-contamination
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION BbQ holding at 52 f in the reach-in cooler. All cold foods must hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Ants inside the facility; take measures to control; do not place scrap food buckets in the rear; will draw pests.
1.0
34.
Clean all utensil storage places; store all utensils in a clean location
0.5
36.
repair torn gaskets on cooler and repair rusty racks
0.5
39.
all equipment must be nsf or equal; REPEAT VIOLATION
1.0
40.
GENERAL COMMENT wipe down sides of equipment
0.0
45.
fix floors walls and ceilings where needed ; REPEAT VIOLATION
1.0
46.
fix light shields and end caps.; REPEAT VIOLATION
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION clean and sanitize clean drainboard on 2-comparment utensil sink. Make sure all food contact utensils and equipment is cleaned and sanitized.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL CLEANING OF EQUIPMENT. REPAIR REACH IN COOLER THAT IS HOLDING WATER IN BOTTOM IN BACK ROOM. NO BAREWOOD ALLOWED. REPAIR ALL WORN FORMICA AND OTHER EQUIPMENT IN POOR REPAIR.
2.0
24.
FLIES PRESENT. TAKE MEASURES TO ELIMINATE PESTS
2.0
27.
FLOORS, WALLS AND CEILINGS IN KITCHEN MUST BE SMOOTH & WASHABLE.
1.0
28.
REPAIR ALL FLOORS, WALLS AND CEILINGS THAT ARE IN POOR REPAIR.
1.0
29.
ALL BULBS MUST BE SHIELDED OR SHATTERPROOF. MUST HAVE 50 FT CANDLES OFLIGHT.
1.0
3.
KEEP ALL RAW MEATS STORED BELOW OTHER FOODS IN COOLERS.
GENERAL CLEANING NEEDED. (SHELVING, STORAGE CONTAINERS, INSIDE COOLERSFRYER VENT, SIDES OF THE GRILL, ETC) PAINT ALL BAREWOOD SHELVING EDGESOF COUNTERS, ETC.
2.0
25.
BACK DOOR MUST BE SELF CLOSING. REPAIR THE BOTTOM OR INSTALL A DOOR SWEEP SO THERE ARE NO CRACKS/OPEN SPACES.
2.0
28.
REPAIR FLOOR TILES THAT ARE CRACKED/BROKEN OR MISSING. REPAIR DAMAGED CEILING AND WALLS. REPAINT
1.0
29.
LIGHTS OVER ALL FOOD AREAS MUST BE SHIELDED OR SHATTERPROOF.
1.0
32.
ORGANIZE THE STORAGE IN THE BACKROOM, REMOVE OLD UNUSED ITEMS & DUST IF GOING TO KEEP.
CLEAN COUNTERS, INSIDE CABINETS, UNDER EQUIPMENT. CLEAN INSIDE COOLERS
2.0
21.
REPAIR FLOORS AND WALLS IN BATHROOMS.
2.0
25.
SEAL ALL EXTERIOR OPENINGS. MAKE SURE DOORS CLOSE COMPLETELY.
2.0
28.
REPAIR FLOORS, WALLS, CEILINGS THROUGHOUT.
1.0
3.
PREP SINK NEEDS TO BE INDIRECTLY PLUMBED. NEED 2 INCH AIR GAP BETWEEN DRAIN AND FLOOR DRAIN. NEED SAME SET UP AT ICE MAKER. PROVIDE SPLASH GUARD AT PREP SINK OR MOVE AWAY FROM DISH SINK.
