3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed washed dishes being stacked wet. Equipment and utensils are not being air dried.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed deteriorated caulk on both the 3-bay sink and hand sink. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed non-commercial ice maker. Equipment not approved by a recognized testing agency.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of debris on the wall behind the 3-bay drying racks.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-March-2024
| Comments |
|---|
| 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |