LUPIN LODGE - RESTAURANT

By the mop sink, below a storage rack, observed an open hole in the wall. [CA] Ensure all walls are properly repaired and sealed to prevent an entrance for vermin.

In the storage room next to the kitchen, observed soft rodent droppings in the area. No contamination of food was observed, and no other evidence of vermin was observed. In the kitchen area, at the warewash machine, observed a large amount of ants in the area. [CA] Ensure facility is kept free of both disease causing vermin and non-disease causing insects to prevent possible contamination of food and food contact surfaces. Seal all possible entrances into the facility. Clean and sanitize all areas with activity. Remove accessible food and place into sealed containers to prevent harborage.

In the storage room next to the kitchen, observed open packages of dry food stored. [CA] Ensure all open packages of dry food are stored in a food grade container and covered with a fitted lid.

At the warewash machine, measured a lack of chlorine sanitizer. Measured hot water at the warewash machine at 148F. Measured chlorine sanitizer from the dispenser at 200 PPM and above. [CA] Ensure hot water at the warewash machine is maintained at 120F. Maintain chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator adjusted hot water heater temperature and to provide maintenance for warewash machine. Facility shall use 2 compartment sink to wash, rinse and sanitize utensils and equipment until warewash machine may be repaired. Provide chlorine sanitizer at 100 PPM for manual warewashing.

In the warewash machine, measured a lack of chlorine sanitizer. Warewash machine was not in use during time of inspection. [CA] Ensure warewash machine is properly functioning and able to clean and sanitize utensils and equipment. In the warewash area, at the 2 compartment sink, observed detergent container is dispensed from the sanitizer dispenser. [CA] Ensure chemicals are properly plumbed to the dispenser.

In the warewash area, observed test strips for chlorine sanitizer and quaternary ammonium sanitizer are unavailable. [CA] Ensure test strips are available for use to test for applicable sanitizer.

In the kitchen area, observed the use of an unapproved residential type 4 burner stove with oven. By the front counter area, observed wooden shelving and tables installed in the area. [CA] Ensure only approved equipment is used within the facility. All new equipment shall be approved through plan check.

In the kitchen area, observed a counter-top double fryer stored on the counter away from the hood. [CA] Ensure all cooking equipment is stored underneath the hood to allow for proper ventilation of heat, grease, smoke, and vapors.

In the kitchen and warewash area, observed debris and standing water in the area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the dry storage area, observed open bags of dry food stored. [CA] Ensure all open bags of dry food are transferred to or placed in a food grade container and covered with a fitted lid.

In the warewash area, observed two leaks from the warewash machine at a pipe on the top of the machine, and in the area below the wash basin of the machine. [CA] ENsure plumbing is properly installed and repaired as necessary to prevent leaks.