Water Mart

Violations (2)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-702.11 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Facility Facility mainly sells filtered water but also has an ice cream service operation where scoops for ice cream are essentially the only food contact items present. When asked how the facility handles soiled utensils/equipment, employees present described that ice cream scoops are rinsed off and can be washed with soap (gesturing to the hand soap by the handsink). Observed chlorine test kit available next to the 3 comp sink in the back room; when asked what sanitizer was available the employees had inspector speak with the owner on the phone. When asked to elaborate on the cleaning process, the owner did not mention use of sanitizer or how the 3 comp sink is used. After discussing wash/rinse/sanitize requirements for food contact equipment, was unable to locate any sanitizer on site, or the bleach tied to the chlorine test kit.

  Protection from Contamination

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD­CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; Ice cream service area Per item #16, food contact utensils were not being properly cleaned/sanitized. Observed ice cream scoops being stored properly between uses using the flushing water method, however it was observed that a small scoop was being stored in still water (used to rinse ice cream off scoop). Observed employee take this scoop out of the water, rinse in the adjacent handsink, and place it to dry on a cloth towel. Per item #16, items such as this were not being cleaned and sanitized at the required frequency.

  Proper Use of Utensils