3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Observed three bay sink water to not reach the required temperature during the time of inspection. Manual wash solution not being maintained at 110˚ F or above.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed hand sink to not meet the required temperature during the time of inspection. Handwashing sink water below 100°F.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed microwave to be for household use only during the time of inspection. Equipment not approved by a recognized testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the outside of the seasoning containers to have a large amount of debris on them during the time of inspection. Non-food contact surfaces of equipment are unclean.
3717-1-06.4(A) / Repairing.
Repeat Observed ceiling tiles missing in the kitchen area during the time of inspection. Physical facilities not maintained in good repair.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-November-2022
| Comments |
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| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |