Canteen

10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

No food handlers certificate for staff member at service line, instructed to obtain.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Packaged sandwiches at grab and go cooler missing proper labeling, instructed to label packaged food according to health code, ie.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND DISH MACHINE UNPLUGGED AND BROKEN. INSTRUCTED MANAGEMENT TO REMOVE DISH MACHINE FROM PREMISES OR REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED DIRT BUILD UP INSIDE FLOOR DRAIN BY SPRAYER. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPMM CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO REPAIR LOW TEMPERATURE DISH MACHINE TO PROVIDE A SANITIZING LEVEL BETWEEN 50-100PPM CHLORINE. MUST USE THE 3-COMPARTMENT...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE DRY FOOD STORAGE RACK IN THE REAR TO REMOVE DUST AND FOOD DEBRIS FROM THE FOOD STORAGE SHELVES AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE ICE CHUTE IN THE SODA DISPENERS TO REMOVE BUILDUP AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50.2F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESES AND SALAD DRESSINGS. UNIT TAGGED HELD FOR INSPECTION. MUST REPAI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COTTAGE CHEESE AT 44.4F, TUNA SALAD AT 50.0F, YOGURT AT 49.4F, CAESAR DRESSING AT 43,8F, CHEDDAR CHEESE AT 45.6F, CUT TOMATOES AT 53.4F. MANAGEME...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

DIPLAYED PACKAGED PUDDING CONTAINER NOT LABELED, INSTRUCTED MGR TO PROPERLY LABEL CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR DRAIN UNDER SODA FOUNTAIN & UNDER THE CHEMICAL RACK AT 1-COMP. SINK MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.