EL SUPER #10 - Meat

Violations (3)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. SANITIZER DISPENSING SYSTEM not working to dispense sanitizer as required

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PREP SINK IN MEAT CUTTING sinks were not cleaned after use

  Utensils, Equipment and Vending

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  Plumbing installed; proper backflow devices

  5-203.14 A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 ; HOSES ATTACHED IN SEAFOOD PREP AND IN MEAT PREP hose connection require backflow protection

  Physical Facilities