3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. OBSERVED: Crumbs & food debris in freezer, prep table, Clean as needed to prevent contamination of food & a food source for pests.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Correct By: 08-Feb-2018
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
CorrectedDuringInsp Observed no towels or hand drying device at the handwashing sink(s).So employees may properly dry their hands to prevent contamination. Supply hand towels at hand sink. CORRECTED: Emplyee placed disposable towels at hand sink
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. OBSERVED: Kitchen floor paint is missing throughout kitchen. Repaint to keep all surfaces smooth & easily cleanable.
The physical facilities shall be maintained in good repair. Correct By: 10-May-2018
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-February-2018
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| Reviewed with Mollie Kaple |