NA means not available. See detailed inspection reports for additional information.
New owner re-inspection walk through. Many items were corrected. Continue to work on the following items: 1). In roasting room: a). Patch the floor and provide a cleanable sealed floor. b). Replace missing and remount loose coved base. c). Behind the door, paint the untreated wood and caulk joints. 2). In meat cutting room: a). Repair the floor and provide sealed cleanable surface. b). Clean the floor, also under tables. Purchase a hard deck broom or steel brush broom. (pool supply) c). Install coved base along the wall with the hand wash sink.- South wall. d). Where FRP stands open, silicone joints, patch all holes and wall penetrations. There are many holes. Transitions at patches need to be siliconed. e). Remove the chemical dispenser on the south wall and all parts, caulk holes left behind. f). Clean ceiling where soiled like at the refrigeration unit, i.e. over band saw. g). Repair strip curtain at the entrance. h). Raise the electric conduit over the cutting table and mount tighter to the storage rack. i). It is advised that the cutting tables and some equipment are placed on casters so they can be easily moved and walls cleaned. 3). Front cutting room continued: a). Push back FRP trim at the entrance of meat cooler or install corner guard. b). Remove all rusted carts and racks. There is one left, small one. c). Repair hand wash sink 2 at the display case. Provide hot and cold water. d). Provide cover at the front display case where hand sink drain enters the space. 4). Fill in the holes in the wall at the mop sink. 5). Install coved base along the wall behind the mop sink. No County legal action will result from this inspection. Printed on site.
