3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required at time of inspection.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 21-January-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. Observed kitchen staff put on gloves without washing hands at time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. Observed multiple foods cold-holding at improper temperatures at time of inspection (chicken salad, cut lettuce). Observed multiple foods stored in the cooler at improper temperatures (milk, eggs, cheese, yogurt, humus, ranch, turkey, etc.) at time of inspection. Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. |