3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Repeat Handwashing sink water below 100°F in the kitchen.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Multiple pieces of non-commercial equipment in the kitchen (crock-pots, utensils, etc.).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The 3-compartment sink drain was leaking.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-October-2018
| Comments |
|---|
| Proper hot water shall be provided at each sink. The hand washing sinks shall be provided with at least 100 degrees F and the ware washing sink (3 compartment) shall be provided with at least 120 -140 Degrees F. A larger hot water tank may be needed or a separate hot water tank for only the FSO supply or even instant hot water equipment installed for the hand washing sink and 3 compartment sink may be necessary. Replace the non-commercial equipment in the kitchen with approved commercial equipment for 2019. The nacho cheese is not permitted to be cooled and reheated. Left-over nacho cheese shall not be sold to customers. A ServeSafe class is offered by this department. Please check www.kentpublichealth.org for specific dates. |