3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. Please ensure that a temperature measuring device is available to ensure proper sanitation of dishtank.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer in 3 comp sink. Please ensure that test strips or a testing device is onsite to ensure proper sanitation of food contact items.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-05.4(N) / Covering receptacles.
Observed dumpster lid to be open. Please ensure that this lid remains closed to practice good pest control.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed several broken floor tiles in the bar area Please fix this area to ensure that the floors are smooth, durable, and easily cleanable..
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
The wall junctures from in the kitchen area were not properly colved. Please ensure that a smooth, easily cleanable, and durable surface are used in order to ensure proper cleaning and prevent build up of bacteria in the exposed cracks and crevices.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink in the mens restrong. Please ensure that a sign is posted at this sink, and any other handwashing sink that is used by employees to ensure proper handwashing techniques.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, food debris, and trash underneath and behind equipment and in hard to reach places. Ensure that the physical facility is cleaned at a frequency necessary to prevent an accumulation of debris and protect from potential pest entry.
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(F) / Drying mops.
Observed mops being dried inside the mop bucket. Please ensure that mops are hung after use to ensure air-drying occurs.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.