DYLAN'S CANDY BAR

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER AT MULTIPLE SINKS ON PREMISES: THE 3-COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE DISHROOM ONLY REACHED A TEMPERATURE OF 75.6F AT TIME OF INSPECTION. EXPOSED HAND SINK MUST REACH A TEMPERATURE OF AT LEAST 85F AND THE 3-COMPARTMENT SINK MUST REACH A MINIMUM OF 110F AT ALL TIMES. EMPLOYEES INSTRUCTED TO USE THE 3-COMPARTMENT SINK, HANDWASHING SINK AND HIGH TEMPERATURE DISH MACHINE BEHIND THE REAR PREP AREA UNTIL HOT WATER IS PROVIDED AT THE SINKS IN THE DISHROOM. MUST PROVIDE HOT WATER AND BOTH SINKS IN THE DISHROOM WITHIN 48 HOURS. CRITICAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PINK BUILDUP ON THE INTERIOR SURFACE OF THE ICE MACHINE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE GASKETS AND INTERIOR SURFACE OF THE REFRIGERATOR BEHIND THE FUDGE STATION ON THE 2ND FLOOR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE DUST BUILDUP IN THE CEILING VENT ABOVE THE REAR PREP AREA AND REMOVE DEBRIS FROM THE FLOOR DRAIN BEHIND THE BAR.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR PAPER TOWELS AT EXPOSED HANDWASH SINK AT 2ND FLOOR FUDGE STATION. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK AT 2ND FL. FUDGE STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE COUNTERS, FOOD CONTACT SURFACES AND TABLES OF DUST BUILD-UP AND CONSTRUCTION DEBRIS, ORGANNIZE AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CONSTRUCTION DEBRIS ON FLOOR IN CAFE/BAR AREA. REMOVE ORGANIZE AND MAINTAIN AT ALL TIMES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE REFRIGERATION THERMOMETERS AT ALL UNITS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL CONSTRUCTION DEBRIS IN CAFE/BAR AREA ORGANIZE AND MAINTAIN AT ALL TIMES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED NO SANITIZER ON THE PREMISES FOR SANITIZING THE CANDY BINS AND SCOOPS. INSTRUCTED TO PROVIDE AND MAINTAIN SANITIZER. CRITICAL VIOLATION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EXTERIOR DOORS THROUGHOUT THE FACILITY WITH 1/4 -1 INCH OPENINGS ALONG THE BOTTOM. INSTRUCTED TO PROVIDE AND MAINTAIN RODENT PROOFED DOORS. SERIOUS VIOLATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CONSTRUCTION DEBRIS ON FOOD CONTACT SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN ALL SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED CARPET ON THE FLOOR OF THE 2ND FLOOR STORAGE SPACE. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE FOR THE FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED CONSTRUCTION DEBRIS ON THE FLOOR THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN ALL FLOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED UNSHIELDED LIGHT BULBS INSIDE OF THE MAINTENANCE ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS.