3717-1-05(H) / Capacity.
The water source and system is not of sufficient capacity to meet the peak water demands. >>> OBSERVED THE HOT WATER IN THE MEN'S RESTROOM REACHING 75 F DEGREE.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. >>> TO PREVENT CONTAMINATION ALL HANDWASHING SINKS SHALL HAVE HOT WATER REACHING 100 F MINIMUM
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. >>> OBSERVED NO HANDWASHING SIGNS IN BOTH MEN'S AND WOMAN'S RESTROOM
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.3(D) / Distressed merchandise - segregation and location.
Observed damaged, spoiled, and/or recalled products that were not segregated from food, equipment, utensils, linens, and single-service and single-use articles. >>> OBSERVED DAMAGED CAN FOODS ON THE SHELVES
To prevent contamination, products that are held by the license holder for credit, redemption, or return to the distributor, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. >>> OBSERVED A BUILD UP OF FOOD/SPILLED LIQUIDS IN THE MILK COOLERS AND JUICE COOLERS
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.