3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible.
>> Observed handwashing sink not accessible at time of inspection (mop bucket)
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration.
>> Observed sanitizer concentration in dishmachine below approved range
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
>> Observed food contact surfaces not being sanitized at time of inspection
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance.
>> Observed sanitizer in detergent bucket at time of inspection
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).
>> Observed no paper towels at handwashing sink at time of inspection
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-November-2019
| Comments |
|---|
| Approved sources: GFS Pest control: Rock Pest Control |
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - Chemical: Observed toxic materials improperly identified, stored and used. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). |