3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observd household cooler and freezer in the kitchen. Replace these with equipment certified by testing agency for commercial use.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed broken floor tiles throughout the facility. consider replacing all floors. Paint or cover wood chemical cabinet so it is smooth and easily cleanable. Repair any broken coving, holes in walls.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Hood fo rpizza oven still needs thorough cleaning. Regular cleaning is necessary to prevent build up and fire hazard.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Repeat Observed a build up on hand sink. Plumbing fixtures shall be clean to sight and touch.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 08-October-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed boxes of dough stored on the flor. Food must be stored six inches off the floor. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed hand sink with food residue/utensils. The hand sinks are for handwashing only. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. |
| 3717-1-06.2(B)/Handwashing cleanser - availability. No hand soap available at the hand sink by ice machine. Al lhand sinks shall be equipped with soap for adequate handwashing. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
| Comments |
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| Follow up conducted. Overall, facility is cleaner. Proper storage of food observed. Hoods need cleaned regularly to prevent build up of debris and to prevent fire hazard. The following have been corrected: 1. dough boxes stored on shelves, up off floor. 2. Meat stored in bottom compartment of prep cooler. 3. Walls, floors, equipment overall cleaner. Keep up with regular cleaning, 4. Soap at all hand sinks. Continue to keep up woth regular cleaning to prevent attraction of pests and growth of microorganisms. Thanks! |