3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (food preparation sink) in which foods are washed and prepared at the time of inspection.
To prevent contamination to foods, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Provide proper back flow prevention on the designated food preparation sink. All work shall be completed by a licensed plumber and under permit. Until this sink has been provided with a proper air gap, all foods shall be delivered to the FSO washed from the supplier.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed cooking equipment (range/stove) is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace range with equipment that meets this rule once range/stove is no longer in proper working order.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (containers used for serving preschool foods) were not approved by a recognized testing agency at the time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. The current containers are not approved to be used with in a licensed kitchen. To prevent contamination to foods, replace containers with commercial food grade (NSF or similar testing agency) containers once the current containers become scored, scratched of damaged in any way.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed accumulation for old pest droppings in the back storage room (on and around old walk-in condenser and on electrical components) at the time of inspection.
To prevent contamination, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the locations described above. If new droppings accumulate, contacted a licensed pest control operator. Correct By: 20-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-November-2014
| Comments |
|---|
| Person-in-charge demonstrated excellent knowledge in food safety at the time of inspection. Observed multiple food employees were washing hand before donning gloves and upon arrival to work. Ice is being used to help hold TCS foods during service. Recommend only putting out only what is need to serve each lunch period. Back storage room has been cleaned out. Work on cleaning up the old pest droppings in this room. |