3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Observed build-up in pop nozzles of beverage dispensing system up front. Observed also build-up around pop nozzles.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment or bulk water machines at a frequency specified by the manufacturer, or at a frequency necessary to preclude accumulation of soil or mold.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-September-2017
| Comments |
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| *Hand sinks fully stocked. *Thermometer, gloves, and test strips available. *Reviewed food temperature recording log. Temperatures in compliance with Ohio Food Code. *Temperature log see CCP of the same date. NOTES: *Produce that require washing must be done in the food prep sink instead of the three bay sink. *All food handlers must have hair effectively restrained. No floppy hair allowed. |