3717-1-02.2(B) / Hands and arms: cleaning procedure.
Critical 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
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
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Critical 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
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Observed improper storage of food items. Food stored on freezer 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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-January-2014