3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed build up on the interior of the ice machine at the ice drop plate.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-October-2015
| Comments |
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| Temperatures: turkey in walk in 38F steak in walk in 40F ham in walk in 39F pepperoni in walk in 39F tuna in walk in 39F lettuce in walk in 41F broccoli cheese soup 164F chicken noodle soup 155F pizza in under counter cooler 36F lettuce in under counter cooler 31F beef in under counter cooler 37F marinara sauce 149F meatballs 140F salami 38F provelone 39F chicken 39F tomatoes 41F creamy sriracha 38F chocolate milk in glass door cooler 38F Quat sanitizer is correct at 200ppm in 3 bay sink and wipe cloth bucket, observed quat test kit Observed good hand washing and glove use, good date marking practices Check hose attached to mop sink- if hose is left attached, a backflow prevention device must also be installed Facility is very clean and well maintained |