3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED: Zero sanitizer in warewahing machine. To prevent a foodborne illness proper amount of sanitizer shall be available. Provide sanitizer & hand sanitize in 3 compartment sink until unit is repaired.
Correct By: 17-Dec-2021
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.OBSERVED: Kitchen employee with no hair restraint. To prevent a contamination from hair which could cause a foodborne illness. Food employees shall wear hats, nets or other coverings over hair. Provide hair coverings.
Correct By: 17-Dec-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-December-2021
| Comments |
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| Facility is now preparing their own food. Facility will be raised a C3S and will need a person in charge with food level 2 manager certification for licensing year 2022 . They will need it completed before 3/1/2022. Reviewed with Karen Staton |