3717-1-04.2(H)(1) / Temperature measuring devices - manual warewashing.
CorrectedDuringInsp A thermometer to measure manual warewashing and sanitizing temperatures was not readily accessible. OBSERVED: no thermometer at the 3 compartment sink to check water temperature to properly sanitize to prevent a foodborne illness. CORRECTED: Manager placed a thermometer at 3 compartment sink
In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for measuring the washing and sanitizing temperatures.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
CorrectedDuringInsp Equipment food-contact surfaces and utensils were not being sanitized. OBSERVED: sanitizing bucket with 0 sanitizer .To properly sanitize food prep areas, Sanitizer shall be at proper ppm to prevent the growth of pathogens which could cause a foodborne illness.
Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
CorrectedDuringInsp Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. observed: Eating utensils out of the dishwasher stored incorrectly with the eating part exposed .To prevent a contamination silverware shall be stored so the handles are up, which could cause a foodborne illness. Corrected: employee rewashed them & placed them appropriately
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.4(R) / Removal - frequency.
Observed an accumulation of refuse, recyclables, or returnables. OBSERVED: trash can full in the kitchen are. To prevent contamination & the attraction of pests. Trash cans shall emptied as needed or when full.
Refuse, recyclables, or returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
3717-1-06.1(I) / Light bulbs - protective shielding.
CorrectedDuringInsp Observed light bulbs or heat lamp that were not properly shielded or coated where required. OBSERVED: Fluorescent lights in the kitchen & one in the dry storage area shall have end caps to prevent them from falling & contaminating food/ food surfaces. CORRECTED: Custodian replaced end caps.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.