3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical 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
3717-1-05.1(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)(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
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-July-2019
| Comments |
|---|
| no food at the time of inspection being prepped Emailed report |