All food employees must have adequate knowledge and be trained in food safety as it relates to their assigned duties
Major problem keeping facility clean, potential of food contamination
Noted 3-compartment sink utilize as a food prep area
Fly strip covered with flies right above prep table
Food preparation cannot be conducted at 3-compartment sink
It is for warewashing only
Immediately remove fly strip from food prep, storage or warewashing areas
Observed majority of contact food surfaces equipment in great need of cleaning and sanitizing to remove food debris, mildew inside reach-in units, inside ice machine, walk-in and soda nozzles and diffusers
There is excessive accumulation of food debris
Noted numerous flies at facility
Fly strips full of flies throughout facility
2 UV lights and airblower above back/delivery door
Maintain all entry/exit doors and windows closed when not in use.
11/24/2009
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Observed old food debris inside reach-in units, warmers, door gaskets, mildew inside ice machine
Clean, sanitize and maintain food preparation/storage equipment
Noted throughout facility at 3 compartment, al handwashing sinks reaching hot water temperatures 93 degrees
Hot water at 3 compartment sinks should be reaching 120 degrees
For hand wash sinks minimum of 120 degrees
Call-in service/maintenance to check instantaneous water heater.
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