EMPLOYEE PRACTICES - HAND WASHING FACILITIES
HAND WASH FACILITIES ARE UNCLEAN, WITHOUT PAPER TOWELS OR SOAP IN DISPENSERS, OR ARE IN DISREPAIR.
05/05/2015
ROUTINE
EQUIPMENT MAINTENANCE- LIGHT SHIELDS
SHATTERPROOF SHIELDS ARE NOT PROVIDED FOR LIGHT FIXTURE(S) IN THE FOOD PREPARATION, OPEN FOOD STORAGE AREAS OR UTENSIL WASHING AREAS.
STORAGE- CHEMICALS
CHEMICALS ARE STORED ABOVE OR NEXT TO FOOD, UTENSILS AND FOOD RELATED ITEMS.
FOOD TEMPERATURE- COLD HOLDING
POTENTIALLY HAZARDOUS FOOD IS NOT HELD AT OR BELOW 41 DEGREES FAHRENHEIT AT ALL TIMES.
11/05/2014
ROUTINE
MANAGEMENT & PERSONNEL- FOOD PROTECTION MANAGER CERTIFICATION
DOCUMENTATION IS NOT PROVIDED TO VERIFY THAT THE OWNER OR A FOOD EMPLOYEE OF THE FACILITY HAS SUCCESSFULLY PASSED AN ACCREDITED FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION.
EMPLOYEE PRACTICES - HAND WASHING
A FOOD HANDLER WAS OBSERVED NOT PROPERLY WASHING HANDS BEFORE HANDLING FOOD OR CLEAN UTENSILS.
02/20/2014
ROUTINE
UTENSIL WASHING & SANITIZATION- TEST MATERIALS
TESTING EQUIPMENT AND/OR MATERIALS ARE NOT PROVIDED TO MEASURE THE SANITIZATION METHOD USED DURING WAREWASHING.
FOOD STORAGE-CROSS CONTAMINATION/RAW MEAT
RAW FOOD OF ANIMAL ORIGIN IS STORED ABOVE OR NEXT TO OTHER FOOD PRODUCTS THAT MAY BE CONTAMINATED BY THE RAW ANIMAL PRODUCT.
EQUIPMENT MAINTENANCE- UNUSED EQUIPMENT
INOPERABLE OR UNUSED ITEMS AND EQUIPMENT ARE STORED AT THE FACILITY.
EQUIPMENT MAINTENANCE- DIRECT CONNECTION
EQUIPMENT IS CONNECTED DIRECTLY TO THE SEWER.
EMPLOYEE PRACTICES - HAND WASH SINK ACCESSIBLE
HAND WASHING FACILITIES ARE NOT ACCESSIBLE FOR USE BY FOOD HANDLERS.
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