3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency
>>> OBSERVED NO SANITIZER BEING USED OR AVAILABLE FOR EMPLOYEES TO USE IN ORDER TO SANITIZE FOOD CONTACT SURFACES AT THE REQUIRED FREQUENCY .
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
>>> TO PREVENT PATHOGEN GROWTH SANITIZER SHALL BE USED TO CLEAN FOOD CONTACT SURFACES. Correct By: 16-Apr-2018
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing.
>>> OBSERVED FOOD/LIME INSIDE THE HAND SINK
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
>>> TO PREVENT CROSS CONTAMINATION ALL HAND SINKS SHALL BE USED FOR WASHING HANDS ONLY Correct By: 16-Apr-2018
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature.
>>> OBSERVED HANDSINK HOT WATER TEMPERATURE REACHING 70 F DEGREES
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-April-2018