3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Repeat Food equipment surfaces are not cleaned at the required frequency. Observed build up of mold and debris on drink nozzlesin self-service area. Clean and sanitize nozzles more frequently to prevent growth of migroorganisms.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Air gap under three comp sink- drain pipe falling down into floor drain. Lift pipe so it is one inch above the floor drain.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Single use items stored under hand sink and notin protective wrapping. Do not store single use items under sinks, and must have protective wrap to prevent contamination from the premises.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable. Observed cracks in floor tiles by three comp sink.
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.
Observed a build-up of dirt and debris. Under three comp sink and in hard to reach areas, observed a build up oof dirt and debris. Clean more frequently to prevent build up.
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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-May-2015
| Comments |
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| Gloves in use. Test Strips available. Observed proper hot and cold holding of time and temperature controlled for safety foods. Thank you for your cooperation during the inspection. |