3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Repeat CorrectedDuringInsp Observed a handwashing sink without water at the required temperature. OBSERVED: automatic hand sink with the hot water shut off at the time of inspection. Temperature after it was turned back on was 74 degrees. To prevent the spread of pathogens & properly wash their hands water shall be minimum of 100 degrees Fahrenheit CORRECTED: Hot water available
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-05.1(L) / Handwashing sinks - location and placement.
CorrectedDuringInsp The Handwashing sink(s) are not located to allow convenient use by employees. The handsink is hard to get to & limited room for employees to get to it. Move equipment or place handwash sink in an easily accessible location so employees may wash their hands as needed to prevent the growth of pathogens which could cause a foodborn illness CORRECTED: space was made so employees have easier access to hand sink
To ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
3717-1-05.4(G) / Storage areas, rooms, and receptacles - capacity and availability.
CorrectedDuringInsp An adequate number of receptacles or storage areas for refuse, recyclables, or returnables was not provided. OBSERVED: Only one trash receptacle in the whole food area. Place more trash receptacles throughout facility so employees may dispose of items easier and keep the facility from having debris on the floor.CORRECTED: extra waste containers were placed in food prep area
An inside storage area, and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclable, and returnables that accumulate.