HomeMy WebLinkAboutO'BRIEN BLK 2 LT 8
ALASKA DEPARTMENT OF HEALTH
INSPECTION
EA ING AND DRINKING ESTABLISH tNT
~ '-:~ ~-/' ::' · 'Type /~,
Milk
Number served
Cr~m daily
Shellfish ............ -'~[ ~ Alaska elsewhere?
Sir: An inspection of your premises has this day been made, and you are notified of the defects marked below with a
cross tX), in the column marked (U). The defects should be corrected. Refer to HSE 8 Alaska Depamnent of Health
Rules and Regulations.
;mooth, (11) Storage alld handling of utensils---Stored above
y after floor ill clearl place protecied frolI1 splash, dust,
;lrteth- [--] ~ etc.. inverted or covered when practicable( );
-Il ~ no handling of contact surfaces ( ); single-serv-
asbable ~ ~ tiled ( ); clispensh~g spoons, dippers kept in hot
qth el-
-closing ~ ~ (12) DiSl, OSaI of was~es -Liquid wastes into public
( .... pt ~ ~ freque,,tl~ and receptacles washed ~o pr .....
forage)
~ ~ (la) Refrigeration aeadily perishable foods (includ-
g code at 50° ~. or less ( ); ice stored alld handled
mploy- appr .... I .......... ( ); drip enters open trapped
drain or pan ( )
ivies,
clean, no spoilage, prepared so safe for human
~, eom- 1~[ I I unless filling adequately cooked, and promptly
¢enient ~ ~ served in original bottles or frmh approved built
( ); shucked shellfish kept in original containers
- Easily
; good
:racked ~ ~ (15) Storage, display, and serving of fooa and drink
( ) ....~ ~ No contamhmtion by overhead leakage m' sub-
merging ( ); not on floors subject to flooding
:ks, re- contact with foo.d and drink ( ); no open dis-
as used plays ( ); no anbnals or fowls ( ); structure
plates, rat-proofed ( ); roaches atl(l rats under con-
,reaeb rat~c~des ( )
(10) used for no other purpose ( ); hands clean (
m cab- (N) Mlscellaneous~Premises kept neat and clean
~00° ~'1 no operations in living or sleeping rooms ( );
clean, adequate lockers for employees' clothing
e ( ); not in kitchen ( ); soiled ]illen8 coats aprons
* ( );
~ ().
.... no person with infected wound or lesion ( )__
to 10-foot candles on working surfaces
(1) Floors--Easily cleanable constrttction,
good repair ( ): clean ( ); cleaned only
closing or between meals ( ); by
ods ( ) .........................
(2) 1Vails and ceilings--All: clean, good repair
kitchen; ligbt color ( ), xvalls smootlL
to level of splasi~ ( ) ........
(3) Doors alld wilttlows--Otlter openings
doors, or fly-repellent falls, or flies
(4) Lighting- Natural or artificial light
ill dining roolll), 4 ill storage rooms
(§) Ventilation-- All rooms (except cold
reasonably free of odors and condbnsatioll
(.6) Toilet facilities--Comply with plun~bin
( ); adequate, conveniently located for eln
ecs ( ); good repair, clean, self-closin
( ); washing sign for ernployecs( );
used, comply Territm'ial standards ( )
(7) Water sttpply- Running ~vater accessible
required ( ); supply adequate ( ); safe,
plies Territorial standards ( )
(8) lland-wasllillg facilities-- Adequate,
( ); hot and cold water ( ); soap (
proved sanitary toxvels ( )
(9) Construction of lltensils and eql~lpmcnt -- East:
dishes ( ); no cadmium or lead utensils
(10a) Cleaning of equipment and utensil
frigerators, stoves, boocis ( ); dean
by employees ( ); single-service cups
drinking utensils timrougbIy cleaned after
use ( ); other utensils cleaned each day
(10b) Bactericidal tre~tlnellt of eating and
utensils- Approved bactericidal treatment
cleaning: Immersed 2 minutes in 170° F,
or mm-half minute ill boiling water, or
in approved chlorille rinse; or kept in steam
inet 15 minutes at 170° F. or 5 minutes at
or in hot-air cabinet 20 minutes at 180°
large utensils adequately treated with
boiling water, or chlorine spray or swab
Utensils comply bacterial standard ( );
cloths, if used, kept clean and used for Ilo
purpose ( ) .......................
this inspection with me