| Consultation and walk through to identify areas that need addressed prior to licensing with new owner. |
| |
| Lighting: |
| Main kitchen |
| Lighting under the hood is at 28-30 foot candles, except at the fryer which is at 10. Increase lighting in these areas to |
| 50 foot candles. |
| Lighting at the food prep areas used for cutting vegetables is between 28-44. Increase lighting to at least 50 foot |
| candles in this area. |
| Lighting above the floor mixer is 40 foot candles. This is the area that the slicer is used in. Increase lighting in this |
| area to at least 50 foot candles. |
| Bar |
| Lighting at the three compartment sink in the bar area is 10 foot candles. Increase lighting to at least 20 foot candles. |
| |
| Lighting at the ice bins is at 17-33 foot candles. Increase lighting in this area to 50 foot candles. (Can be acheived |
| with under bar lighting). |
| |
| For your reference lighting intensity requirements are found below. |
| |
| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (I)Lighting - intensity |
| The light intensity shall be: |
| (1) At least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) |
| above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during |
| periods of cleaning; |
| (2) At least twenty foot candles (two hundred fifteen lux): |
| (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where |
| fresh produce or packaged foods are sold or offered for consumption; |
| (b) Inside equipment such as reach-in and under-counter refrigerators; and |
| (c) At a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas |
| used for handwashing, warewashing, equipment storage, or utensil storage; and |
| (3) At least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, |
| utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |
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| MAIN KITCHEN |
| |
| Seal the handsink to the wall. Seal the utility sink to the wall. Also, seal the coffee station to the wall if this is a |
| fixed piece of equipment. (Replace missing outlet cover behind the coffee maker to ensure a smooth cleanable surface.) |
| Replace broken light covers. |
| Replace or clean ceiling tiles that have staining or spatter. |
| Repair the ice cream cooler lids (missing handles). |
| Culinary sinks used for washing vegetables, rinsing pasta, need to have an air gap in the drain. Without a proper air |
| gap, use of these sinks will be limited to food prep using a footed colander. |
| Wooden shelves in the storage area are broken and chipped. Repair these to be smooth, non-abosorbant, durable and easily |
| cleanable. |
| Repair the fryer cabinets, one is missing the doors and is being covered with aluminum lids. The repair needs to be done |
| properly. |
| Repair/replace missing cove molding near door ways. |
| Repair the back exterior door to ensure pests are not able to enter through the hole that used to house a lock. Stuffing |
| a rag in this hole is not adequate as it is not smooth, non-absorbent and easily cleanable. |
| Service the floor mixer, there is oil noted on the exterior of the planetary and this is a potential source of |
| contamination for foods in the mixing bowl when in use. |
| |
| BAR |
| |
| Fruit flies are observed in the area of the trash can in the corner closest to the front door. The floor was observed to |
| be sticky. Sticky residues from alcohols and mixers are a food source for fruit flies. Clean this area more thoroughly. |
| Cove molding is observed to be loose in several areas. Re-affix to wall to create an easily cleanable surface. |
| |
| DOWNSTAIRS (former pool snack bar) |
| |
| This area is currently not in use for outside events but is used for minimal food and supplies storage and employee break |
| area. There is talk of possibly using this area for food service in the future. A plan review would be needed for any |
| remodel for updating in this area for greater use or adding equipment. If this area will not be part of the food service |
| license this will be noted in the file. To be licensable area for use, the following will need to be addressed, at a |
| minimum: |
| |
| Replace all acoustical tiles in kitchen, warewashing and storage areas with vinyl coated tiles approved for food pre |
| areas. |
| Replace all water damaged and stained tiles in the dining area. |
| Repair/replace the damaged walls in the dish area to be smooth, durable and easily cleanable. |
| Replace spring on the sprayer. The sprayer head droops into the sink and needs to be kept on the hook intil the spring is |
| replaced. The sprayer head in the sink could result in contamination of the water supply and should be avoided at all |
| times. |
| Repair/replace cove molding, areas are observed missing or loose. The wall damage near the molding needs to be repaired |
| to be smooth, non-absorbent, durable and easily cleanable. |
| Ensure that the dishwasher is operating properly, has no leaks, and is clean. |
| Repair/replace damaged flooring |
| Repair/replace/remove non-working equipment. |
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