3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed chemical spray bottle being stored on the sink. PIC removed spray bottle.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. Observed max reading thermometer and color changing labels not reaching the required 160 degrees. Ensure wash thermometer is accurate. PIC will use the three-compartment sink to warewash until repairs are made.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Low pressure for hot water supply at the handwashing sink in the warewashing area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floor drain under the power rinse equipment at the three-compartment sink not maintained clean. Food debris appeared to be building up.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 16-September-2021
| Comments |
|---|
| A process review was conducted with the standard/30 day inspection. Ensure the facility has a manager with a manager level certification in food protection (not to be used for other locations). Employees shall be informed in a verifiable manner of their responsibility to report information about their health (employee health policy). A written procedure for responding to vomiting or diarrheal events shall be readily available. If water filter are used for water supply lines they shall be maintained and serviced as stated by the manufacturer, documentation shall be readily available. Please provide handwashing signage at hand sink. PIC stated Ecolab was contacted and will be providing signs for sink around campus.. Equipment being used such as knives and blenders in the cook area are required to be warewashed. Discontinue storing dirty utensils in the prep sink, rinsing knives shall not replaced cleaning and sanitizing. The violations documented shall be corrected and will be checked during next standard inspection. |
| Food Process Reviewed: Sloppy Joes |