| Consultative inspection performed for purposes of licensing under new owner. The following items will need to be corrected. |
| With astericked exceptions, most can be completed during seasonal shut down after licensing. |
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| Lighting: |
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| Lighting under the hood is at 26 foot candles. Increase lighting in this area to at least 50 foot candles. |
| Lighting in the men's room hand sink is at 4 foot candles. Increase lighting over the handsink to 20 foot candles. |
| Lighting in the basement near the pop syrup dispenser is at less than 5 foot candles. Increase lighting in this area to |
| at least 10 foot candles. |
| Lighting in the basement storage area is at 5 foot candles. Increase lighting in this area to at least 10 foot candles. |
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| Basement storage areas: |
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| Carpeting under the pop dispenser needs to be removed and replaced with smooth, durable, non-absorbent surface such as |
| tile. |
| Bare wood shelves need to be painted in order to be smooth, non-absorbent and easily cleanable. |
| Cement floor is ridged with residues from carpet removal. This flooring needs to be made smooth and easily cleanable. |
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| Snack bar area |
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| A handsink must be installed and supplied for handwashing. ** Must be completed prior to licensing. Will require permits |
| from plumbing department. |
| A curbed mopsink must be installed that is convenient to the snack bar. ** Must be completed prior to licensing. Will |
| require permits from plumbing department. |
| The dishwasher must be serviced. Currently and at last inspection the dishwasher is not dispensing sanitizer. Dishwasher |
| may not be used until it is demonstrated that the sanitizing rinse is adequate and the unit is working according to the |
| data plate. Dishwasher also is missing the bottom piece that shields the mechanisms, this must be replaced. **Must be |
| completed prior to licensing. |
| A culinary sink is needed for the food production being done currently in house (slicing tomatoes, onions and washing |
| lettuce for burgers, activities involved in scrubbing and peeling potatoes, etc.). An alternative to this would be to |
| prepare these foods in the banquet center and bring them down weekly. This would be a listed limitation on the license. |
| Missing and loose cove molding will need to be repaired or replaced. |
| Damaged wall areas will need to be repaired to be smooth, durable, and easily cleanable. Most of the damaged wall areas |
| are near missing areas of coving. |
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| Additionally the following will be needed: |
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| A manager that is level 2 trained in food safety. The counter staff will need to take a level 1 class. |
| A vomit clean up kit and written procedure. |
| A foodborne illness reporting training that is verifiable. |
| If eggs will continue to be held out of refrigeration during breakfast hours, a written Time in Lieu of Temperature |
| procedure will be required and the facility must be licensed as a risk level 4 facility. |
| A listing of make and models for all equipment currently in use in the facility. |
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