3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed a dirty cart upon closer inspection noticed nats stuck to the cart. To prevent possible hazards equipment must be cleand with frequency. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed debris on back of fryer station. There is an abundent of debris under the machinery on back table. The dressing containers on the back line had built up debris on them. To prevent pathogen growth cooking equipment shall be cleaned with frequency. Equipment food-contact surface and utensils shall be clean to sight and touch..
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Observed when running the warewashing machine the machine lacked a rinse cycle. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in meachnical operations. To prevent cross contamination sanitizing methods are necessary.Food-contact surfaces and utensils were not sanitized
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris beside the ice machine behind door
All shelves through out kitchen need cleaned including the drip shelves inside the cooler, The McCall cooler located by the front line needs the doors, handles and inside cleaned. Observed build up of debris on front service station.Observed built up pop and debris behind and under pop containers.
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.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-September-2014