3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Observed the handwashing sink in the warewashing area of the facility was not easily accessible at the time of inspection.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Remove all equipment that is obstructing access to this handwashing sink. Correct By: 01-Apr-2014
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Observed no towels or hand drying device at the handwashing sink(s) (behind bar & in the warewashing area) at the time of inspection.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule (clean paper towels). Correct By: 01-Apr-2014
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed an accumulation of food residue on the interior surfaces of the microwave at the time of inspection.
Clean the interior surface of the microwave and provide regular cleaning that maintains all equipment clean to sight and touch.
3717-1-06.1(M) / Outer openings - protected.
Observed the back patio door to the facility was propped open at the time of inspection and was without proper protection against the entry of insects and rodents
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents as specified in this rule. Keep the back patio door closed or provide a screened door that protects against the entry of insects and rodents.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of wet debris by the grease trap next to the service sink at the time of inspection.
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 wet debris from this area and provide regular cleaning that maintains all areas of the facility clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-April-2014
| Comments |
|---|
| Observed prep cooler cabinet, oven catch trays, and vent covers for the hood over cooking surfaces appeared clean at the time of inspection. The hose attached to the service sink water supply was protected against backflow contamination at the time of inspection. Pre-existing non-commercial food equipment in the facility is approved for use as long as it continues to function properly and is maintained clean. All newly purchased equipment shall be commercial grade. Contact the City of Kent Health Department for approval before placing any new equipment into use. |