3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed equipment and utensils were not being air dried at the time of inspection.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas
Corrected During Inspection Observed employee personal items located where food may be contaminated at the time of inspection.
Employee personal items shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur. Employee personal items were moved to the designated area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and Complaint
Inspection Date: 31-July-2014
| Comments |
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| Person in charge stated that wiping cloths are used once, then discarded. Ensure that any in-use wiping cloths are stored submerged in sanitizer at the appropriate concentration between uses. Demonstrated calibration procedure for metal stem thermometer at the time of inspection. Complaint on 30-Jul-2014 : In regards to complaint: Spoke with person in charge. Catering is not permitted under the current license for this facility. PIC stated that Spice of Life Catering will no longer be using this kitchen for catering. Please contact the City of Kent Health Department before beginning any future catering activity. |