3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.OBSERVED THREE COMPARTMENT DRAIN PIPE IS DIRECT PLUMBED INTO DRAIN
Correct By: 27-Dec-2019
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink(s).OBSERVED NO HAND TOWELS AT PREP AREA SINK
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning.OBSERVED THREE COMPARTMENT SINK HAS LOST IT'S SEAL TO THE WALL
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean.OBSERVED BLODGETT AND DUKE OVENS ININTERIOR HAS EXCESS ENCRUSTED DEBRIS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-December-2019
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| III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s).PROPER DRYING OF HANDS IN A SANITARY MANNER REDUCES THE RISK OF RECONTAMINATION OF HANDS WHICH MAY TRANSFER GERMS,AND VIRUSES TO OTHER SURFACES VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. |