3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. The slicer is dirty
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. To prevent contaminating food when slicing,
CLEAN THE SLICER AT LEAST EVERY 4 HOURS (IF USED) AND WIPE IN DOWN AFTER EACH USE. DO NOT USE SLICER UNTIL IT IS CLEANED. Correct By: 21-Dec-2013
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Olives were drained in the hand sink.
A handwashing sink may not be used for purposes other than handwashing.
USE THE 3 COMPARTMENT SINK FOR DRAINING THE OLIVES AND OTHER ITEMS. FOOD DRAINING WAS STOPPED AT THE TIME OF INSPECTION. Correct By: 21-Dec-2013
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. The shelves in the reach in cooler were very dirty, the table tops and counter were dirty and inside the prep cooler was dirty.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CLEAN THE COUNTERS, TABLE TOPS, IN SIDE OF THE PREP COOLER AND THE SHELVES IN THE REACH IN COOLER MORE FREQUENTLY. Correct By: 23-Dec-2013
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
POST A HANDWASHING SIGN. Correct By: 23-Dec-2013
3717-1-06.4(A) / Repairing.
The light bulbs are missing in both the reach in freezer and reach in cooler.
The physical facilities shall be maintained in good repair.
REPLACE THE LIGHT BULBS IN THE COOLER AND FREEZER WITH SHATTERPROOF BULBS. Correct By: 21-Jan-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
The ceiling in the kitchen is dirty
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
CLEAN OR PAINT THE CEILING. Correct By: 21-Jun-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-December-2013
| Comments |
|---|
| Keep a Sanitizer Bucket for the Wiping cloths. Use gloves when handling cooked chicken, salad toppings, salad, vegetables for salad, and all other ready to eat foods. Use a colander for rinsing off vegetables, and use the 3 compartment sink. I will check the lighting over the prep cooler with the light meter later. |