| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection Observed dipper well not running with used utensils inside. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Manager turned on dipper well to flush utensils and had used utensils washed, rinsed and sanitized. Correct By: 22-Feb-2016  |
| 7-102.11 / COMMON NAME Priority Foundation Item Corrected During Inspection Observed two unlabeled containers of cleaners in the dishwashing area. Working containers used for cleaning materials taken from bulk shall be labeled with the common name. Action Taken: Manager wrote name of chemicals on bottles. Correct By: 22-Feb-2016 |
| Comments |
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| This facility was clean and well organized. All hot and cold holding temperatures were in the safety zone. Proper hand-washing, hair restraints and glove-use observed. Rose Pest control. |