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Hot and cold water available; adequate pressure — Inspector Note: Observed the hot water at the 3 compartment sink. CA- Hot water shall temp at 110 degrees and higher. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed both restrooms not self closing at the time of the inspection. CA- self closures shall be added on all restroom doors. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no drain boards on the three compartment sink or a place to store soiled dishes. CA- facility must get a dish table to store soiled dishes and have a rack for the clean dishes. 511-6-1.05(3)(b),(c) - Manual Warewashing, Sink Compartment Requirement; Drainboards (Pf, C) (b) Manual Warewashing, Sink Compartment Requirements. c) Drainboards. Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.

Hot and cold water available; adequate pressure — Inspector Note: Observed the hot water at the 3 compartment sink. CA- Hot water shall temp at 120 degrees and higher. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Plumbing installed; proper backflow devices — Inspector Note: Observed a leak at the bottom of the 3 compartment sink. CA- the leak shall be repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed both restrooms not self closing at the time of the inspection. CA- self closures shall be added on all restroom doors. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.