3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. THOROUGHLY CLEAN AND SANITIZE CAN OPENER LOCATED IN FOOD PREP AREA.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. RESTORE TEMPERATURE TO TRAULSEN REACH IN COOLER TO 40DEGREES OR BELOW.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.THOROUGHLY CLEAN THE EXTERIOR OF THE BLODGETT OVEN INCLUDING THE TOP.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. THROUGHLY CLEAN THE BOTTOM OF THE REACH IN FREEZER.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-June-2018