HACCP: Proper concentrations of sanitizing solution and sanitizing food contact surfaces such as interior of soda nozzle. Cl- Sanitizer: Non made at time of inspection.
Food contact surfaces of equipment and utensils clean 1) Interior lip of ice machine in basement has mold growth. 2) Interior of soda gun nozzle and soda gun holder has soil build up. Clean and sanitize as often as needed to maintain clean. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Critical: Cross-connections, back-siphonage, back-flow prevented Hose was hooked up to dump sink fixture without an air gap or back flow prevention device. Ensure there is always an air gap or backflow prevention device between a potable water source and waste water. Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim. Corrected, removed hose.
9/11/2013
Routine
93
HACCP: Providing access to handsinks at all times. cl- used as sanitizer @ 100ppm
Food contact surfaces of equipment and utensils clean A. Pizza oven interior soiled. B. Left most soda gun and holster heavily soiled. Clean and sanitize.
Plumbing installed and maintained Handsink faucet leaking.
7/5/2012
Routine
97
HACCP: handwashing cl- used as sanitizer @ 100ppm
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue No paper towels present at handsink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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