No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 10-July-2019
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-05.1(C)(1)/Handwashing sink - required water temperature Handwashing sink water below 100°F. OBSERVED: water at 71 degrees throughout facility at the hand sinks. Water shall be 100 degrees so patrons/workers can properly wash their hands to prevent the growth of pathogens which could cause a foodborne illness. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are unclean. OBSERVED: grill was not clean & had food debris on it. To prevent a foodborne illness grill shall be clean & no food debris on it. Correct By: 10-Jul-2019 |
| 3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces unclean. OBSERVED: GAS stove & oven has food debris on it. To prevent contamination and a foodborne illness . clean food debris from stove & oven |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are unclean. OBSERVED: Crumbs/ food debris on rolling carts, shelving below food prep area. To prevent a foodborne illness clean as needed |
| Comments |
|---|
| All violations corrected at the time of reinspection Reviewed with Pam Awweiler |