2-401.11; Core; employee drinks sitting on the drain board of the dirty side of the three compartment sink and on the drain board of the prep sink. All employee drinks must be stored below and away from food, clean utensils, and single use articles. Employees should drink from cups with lids and straws to assist in protecting hand from contamination when drinking. Drinks moved to a lower shelf during inspection. Cantelopes were in the middle vat of the three compartment sink at the time of inspection.
0.5
39.
3-305.14; Core; Cantelopes were being stored in the middle vat of the three compartment sink with wash water and sanitizer water in the other two vats. There is a prep sink that is utilized for fruit washing and preparation. The basins of the three compartment sink must be washed, rinsed and sanitized before being used for any other purposes. There were no dirty dishes present at this inspection but clean cutting boards and utensils were on the clean side drain board as well as an employee beverage cup on the dirty side drain board. Utilize the designated prep sink for fruit washing and prep.
Single use gloves should be worn when slicing the ready to eat melons or alternate approved method. Cutting gloves are generally used for slicing. There was not melon cutting in process during inspection.
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!
