3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up on the pop nozzles in the dining room at time of inspection.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-June-2015
| Comments |
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| Temperatures: pizzas in undercounter cooler 39F lettuce in undercounter cooler 40F chicken in undercounter cooler 41F meatballs 140F salami 36F egg white 35F chicken 41F tomatoes 40F mayo 40F roast beef in walk in 35F buffalo chicken in walk in 37F turkey in walk in 37F provelone in walk in 37F mayo in walk in 36F milk in glass door cooler40F Quat sanitizer is correct at 200ppm in wipe cloth bucket and in 3 compartment sink, observed quat test kit Good date labeling and storage, thermometers observed , good glove use and hand washing Facility is very clean and organized |