3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. Need thermometer or stickers to test final rinse temperature of dishmachine.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floor under pressure fryers (along wall between walk-ins) and ceiling around air vents in kitchen are dirty and should be cleaned.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-August-2019
| Comments |
|---|
| At time of inspection all food checked is at proper temperature. Good. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |