3-306.11; Priority; The ice machine is in an unlocked closet accessible by consumers. The ice machine must remain locked or the door to the closet remain locked when not being used to prevent contamination from consumers. CDI (Educated on why lock was needed, PIC was in the process of getting a lock for the closet.)
4-602.11; Core; The ice machine in the closet has a small build up of visible debris on the corner of the ice shield. Clean the ice machine in accordance to the manufacturers instructions. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at a frequency to prevent build up of visible debris. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
39.
3-306.11; Priority; The ice machine is in an unlocked closet accessible by consumers. The ice machine must remain locked or the door to the closet remain locked when not being used to prevent contamination from consumers. lock added at inspection. CDI
3-306.11; Priority;The ice machine is in an unlocked closet accessible by consumers. The ice machine must remain locked or the door to the closet remain locked when not being used to prevent contamination from consumers. lock added at inspection. CDI
1.0
55.
6-201.11; Core; vinyl flooring is loose from substrate with pooling water collecting under the tile from splashing around the floor drain. Some tiles are worn through to the substrate. Replace any loose or damaged vinyl flooring removing water before tile is replaced. All floor coverings should be in good repair, smooth, and easy to clean.
4-501.11; Core; replace the broken gaskets on the reach in to help with maintaining 41f or below temperatures. one gasket is broken on the front line reach in cooler.
The customer display cooler is holding only non potentially hazardous foods and is holding at 44F and above. Monitor this unit to ensure it can hold any potentially hazardous foods such as sandwiches, if they are ever displayed here, at 41F or below.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
