1/12/2016,...Nice job labeling..!
- Walls and Ceilings, Attachments
Observation: The vent filter in ceiling needs cleaning...(heavy dust).
Correction: Attachments to walls and ceilings shall be easily and often cleaned.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the sandwich unit/food prep area. Couple lights are out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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01/12/2016 | Routine | |
No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
No violation noted during this evaluation. | 05/12/2015 | Risk Factor | |
Wiping cloth sanitizer, 200ppm - good. No violation noted during this evaluation. | 01/09/2015 | Routine | |
No violation noted during this evaluation. | 02/18/2014 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring device located walk in freezer is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Backflow Prevention Device, Design Standard
Observation: The use of an air gap rather than a backflow prevention device was observed for the faucet in food prep area..
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under equipment in the food prep noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/25/2013 | Routine | |
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