Provide paper towels at hand sink so hands can be properly washed as needed. The slicer and the ice machine need cleaning.
Cracks provide areas for bacterial harborage. All food containers must be smooth, durable and easily cleanable. Observed several cracked/broken food containers. Wash with soapy water, rinse with clear water and sanitize in solution. Violations/comments: Utensils were not being washed correctly. Continuous use food equipment must be washed, rinsed and sanitized every four hours of continued use to prevent bacterial growth. All equipment must be commercial, NSF approved. Violations/comments: A home use refrigerator is in use in food service. Violations/comments: Satisfactory at time of inspection Provide paper towels at back hand sink so hands can be washed when needed. All equipment must be clean and free from food build-up – microwave interior, floors, rice containers, food cart, metal stem thermometer, prep units (interior and exterior), food containers, spray bottle, shelves, blender, grinder, knives. The following areas/items need to be cleaned. Where containers are cracked/broken, bacteria can accumulate. Only store food in containers designed for food storage.
Disposable plastic bags being reused to store food. Date all ready to eat TCS foods with date opened or prepared. Observed ready to eat temperature controlled foods without dates. Bare hands are not permitted to contact ready to eat items. Violations/comments: Food employee handling ready to eat produce with bare hands. Violations/comments: Satisfactory at time of inspection. Violations/comments: Provide thin tipped metal stem thermometer so thin foods can be properly monitored.
0 kommentar(er)
