07/19/2022
Inspection, Routine
|
16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
Inspector Comments:
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf)
- The dish machine failed to measure 160°F on the dish surface after the final rinse cycle during active ware washing.
Corrective action: The person in charge called to have the dish machine serviced.
|
28 - Foodborne Illness Risk Factors |
Toxic substances properly identified, stored & used |
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- A chemical spray bottle near the point of sale area was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle.
7-201.11 Separation-Storage (P)
- A chemical spray bottle was stored above the preparation sink upon inspection.
Corrective action: The person in charge moved the chemical spray bottle to an approved location.
|
39 - Good Retail Practices |
Contamination prevented during food preparation, storage & display |
Inspector Comments:
3-307.11 Miscellaneous Sources of Contamination (C)
- A splash guard was not installed on the left side of the hand sink near the preparation sink.
|
48 - Good Retail Practices |
Warewashing facilities: installed, maintained, & used; test strips |
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
- High temperature test strips were not available at the facility for the dish machine.
Corrective action: The inspector provided test strips.
|