Blend

Violations (5)

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  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. HAND SINK ADJACENT FRONT COFFEE PREP AREA requires soap & towel dispensers

  Preventing Contamination by Hands

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  Proper eating, tasting, drinking, or tobacco use

  2-401.11 (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. EMPLOYEE DRINK STORAGE drinks stored next to sink used for rinsing blender pitchers

  Good Hygienic Practices

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  Contamination prevented during food preparation, storage, and display

  3-305.14 During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. AREA NEXT TO HAND SINKS food, utensils or other related items cannot be stored immediately next to hand sinks, where exposed to contamination

  Prevention of Food Contamination

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  Utensils, equipment & linens; properly stored, dried, & handled

  4-901.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and AIR DRYING CLEAN UTENSILS washed utensils cannot be stored on towels to dry.

  Proper Use of Utensils

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  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. SANITIZER IN USE test strips required for Quaternary type sanitizer dispensed at 3-comp. sink

  Utensils, Equipment and Vending