LAS CHAMAS
Latest Score
95
Last Inspected
Feb 27, 2026
Violations
364
Critical
140
Inspection History
Feb 27, 2026
Score: 95
Jul 10, 2025
Score: 80
Nov 1, 2024
Score: 97
What People Say
All reviewsFast food restaurant serving Venezuelan specialties including empanadas and tequeños, plus breakfast options.
"People say this fast food restaurant serves delicious arepas. They also highlight the patient service. Other reviews mention the food can be overpriced."
Summarized with AI
Inspection Reports
A February 27, 2026 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
A July 17, 2025 FOLLOWUP Score: 99 0 violations
No violations recorded for this inspection.
C July 10, 2025 REGULAR Score: 80 364 violations 140 critical
Food stored covered
Food stored uncovered.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
Certified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 118.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. Raw meat stored on cheese. Raw fish/beef stored together.
Food stored covered
Food stored uncovered.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
Thermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Food properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible. (Observed bucket inside sink)