One98Eight Restaurant

Taps were not always shut off with paper towel after handwashing. Corrected during inspection.

Cell phone was on table also used for food preparation. Keep cell phone away from food and utensils. Corrected during inspection.

High temperature dishmachine rinse temperature is only being checked monthly. Dishmachine to be checked each day (that restaurant is open) at dish level to ensure it reaches at least 71C.

There is a wooden board at bottom of back door. To be painted/sealed so that it is easily cleanable and impervious to moisture.

Room in back kitchen (that was formerly a walk-in-cooler) is still very cluttered. Items not used/needed are to be removed and area organized for ease of cleaning and monitoring for pests. Chairs should not be stored in here as area is primarily used for food storage.