3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 17-Jan-2014
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Correct By: 15-Jan-2014
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained.3 comp sink is leaking
A plumbing system shall be properly maintained. Correct By: 24-Jan-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The floor underneath the 3 comp sink and all cabinets housing single use items
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. Correct By: 24-Jan-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 16-January-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-05.1(C)(1)/Handwashing sink - required water temperature Observed a handwashing sink without water at the required temperature. A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Correct By: 15-Jan-2014 |
| 3717-1-02.2(B)/Hands and arms: cleaning procedure. Food employee(s) are not using proper procedure when washing hands and arms. This is due to a non-functional hot water tank. To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). Correct By: 15-Jan-2014 |