| potato salad 40°F - macaroni salad 40°F - lettuce 39°F - onions 39°F - tomatoes 37°F - swiss cheese 40°F |
| raw chicken 39°F - raw burger 35°F |
| All coolers and cold holding at or below 41°F |
| No hot holding available at time of inspection |
| Chlorine sanitizer, test strips, temperature measuring devices provided |
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| VIOLATION: Observed dust, dirt, debris, grease, and food accumulation on microwave interior, soda pop gun, serving equipment, |
| fan on kitchen shelf, and ceiling above fan. Clean and sanitize all items listed, and maintain clean to sight and touch. |
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| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
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| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (C)Cooking and baking equipment - cleaning frequency. |
| (1)The food-contact surfaces of cooking and baking equipment shall be cleaned at least every twenty-four hours. |
| This paragraph does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in paragraph |
| (B)(2)(f) of this rule. |
| (2) The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four hours by using |
| the manufacturer 's recommended cleaning procedure. |
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| VIOLATION: No soap or papertowels at handwash sink. Must provide soap and papertowels at all handwash sinks. |
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| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (B)Handwashing cleanser - availability. |
| Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning |
| liquid, powder, or bar soap. |
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| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (C)Handwashing sinks - hand drying provision. |
| Each handwashing sink or group of adjacent handwashing sinks shall be provided with: |
| (1) Individual, disposable towels; |
| (2) A continuous towel system that supplies the user with a clean towel; |
| (3) A heated-air hand drying device; or |
| (4) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at |
| ambient temperatures. |
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