3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed build up on the inside of the fountain beverage nozzles and inside the the ice machine. Thoroughly clean and sanitize the nozzles and ice machine.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. The water temperature at the hand sink at the front food station did not go above 65F. All hand washing sinks shall have water of at 100F to properly wash hands. Restore the hot water to the sink.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed cracked/missing floor tiles at the entrance of the walk-in freezer, missing cove base tiles and the walls in the dishroom are damaged. Repair the floor, cove base and walls so that they are smooth, non-absorbent and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-April-2021
| Comments |
|---|
| Spoke with Otis Fitzpatrick and Michael Page at time of inspection. There is no hand sink at the Sweet Shoppe for scooping ice cream. Relocate the ice cream dip case to an area conveniently located my a hand sink or install a hand sink in the existing space. |