3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed hand sink in dishwashing area to not be producing hot water during the time of inspection. Handwashing sink water below 100°F.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Observed clean dishes in storage to not be stored in an inverted fashion during the time of inspection. Clean equipment and utensils not stored in a self-draining position and covered or inverted.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed hand sink in dish area to have damaged coving during the time of inspection. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed front hand sink to have a damaged valve during the time of inspection. Plumbing system not properly maintained or repaired.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed damaged floor tile in the dish area during the time of inspection. Floors, walls, and/or ceilings not smooth and easily cleanable.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |