3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Repeat Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed no sanitizer bucket set up upon food preparation. Sanitizer buckets shall in place to wide down counters and surfaces.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed homestyle food containers in the kitchen.. Food containers and utensils must be NSF approved commercial grade.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink. Keep hand sinks stocked with warm running water 100F, soap, and paper towels at all times.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-June-2017
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| *Gloves, thermometer, and chlorine test strips available. *Temperatures: milk 44F (serving), milk 44F (serving), lettuce 41F, bologna 41F, milk 41F. NOTES: *Provided employee reporting agreement form. Employees must sign and date form. Keep forms up to date and on file. *Observed soap and towels for handwashing at the utensil washing sink. A sink used for utensil washing may not be provided with handwashing aids and devices required for a handwashing sink. *Facility must have a written procedure for employees to follow when responding to vomiting or diarrheal events. *By March 2017, someone with an active role in the facility must obtain Level II Certification in Food Protection. |