|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
The facility has only a 2 compartment warewashing sink as a back-up to the high temp dish machine. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance, or the facility staff may comply by obtaining and using a class of chemical known as a "detergent-sanitizer". If this type of product is obtained, the sink may be used to wash, rinse and sanitize as long as the detergent-sanitizer is used as the washing and sanitizing chemical. If the detergent-sanitizer is used, the facility shall post the directions for using the product from the product packaging onto the wall at the sink so that the proper wash, rinse, and sanitizing processes are followed for the chemical. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed fluid discharge in the walk-in freezer to be impacting the packaged food items. Protect the food items from such discharges. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed staff member wearing a watch during food handling. Food handlers shall not wear items from the elbow down except for simple metal band rings on the fingers. The rings can have no gems, in-lays, cut-outs, or elaborations. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth bucket to have soiled liquid in it and to have 0ppm sanitizer concentration. Keep buckets of sanitizer clean and in proper concentration. |