3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build up of dust and debris on the fry hot hold unit and fans in the walk ins. clean these areas more frequently to prevent dust and debris from blowing around and potentially contaminating food.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Per emplyee, food prep isbeing done in the middle basin of the food prep sink. This is not a cleaned and sanitized surface. Food prep is to be done in the air gapped foodprep sink only, and is to be cleaned and sanitized regularly.
Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Drain to the prep sink has fallen off the sink. Repair drain to ensure adequate drainage and to promoteemoplye to use the prepsink for food prep.
A plumbing system shall be properly maintained.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Observed handsink not able to turn off/ excessive leaking. Repair sink to prevent excess water and prevent attraction of pests/water accumulation.
A plumbing system shall be properly maintained.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Splashes and spills observed on floors and walls, observed dirt accumulation in corners, and hard to reach areas. Clean more frequently and more thouroughly to prevent accumulation of debris.
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.