3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Handwashing sink is being used for purposes other than handwashing. Observed storage of pizza utensils on sink.
A handwashing sink may not be used for purposes other than handwashing. Keep three compartment sink available for routine warewashing. Correct By: 13-Feb-2014 Correct By: 20-Feb-2014
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Repeat Did not observe sanitizer in room with 3 compartment sink.
Equipment food-contact surfaces and utensils shall be sanitized. Correct By: 13-Feb-2014
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat Observed light bulbs or heat lamp that were not properly shielded or coated above food and beverage line.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Correct By: 20-Feb-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on floor in facility and hard to reach areas behind equipment. Also observed storage areas with clutter that prohibit routine cleaning of debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Correct By: 14-Feb-2014 Correct By: 20-Feb-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Complaint and Follow-up
Inspection Date: 19-February-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.4(I)/Manual warewashing equipment - wash solution temperature. The wash water for manual warewashing equipment is not being maintained at the proper temperature and only at 74F. Water heater may need maintained or adjusted to supply proper amount of hot water necessary for warewashing. Until the water heater is capable of providing water at 110F, sale or preparation of hot food or other food preparation is not permitted due to lack of ability to properly wash, rinse, and sanitize dishes. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110˚F(43˚C) or the temperature specified on the cleaning agent manufacturer's label instructions. Correct By: 13-Feb-2014 |
| Comments |
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| Follow-up inspection conducted. Hot water adequate and at 120F. Baby food dates are not expired. |