Speedy Corner Blue Ridge (Kitchen)

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels at the hand washing sink in the kitchen. Person in charge refilled the dispenser at the time of inspection.

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed no sanitizer buckets in kitchen prep area. Person in charge made a sanitizer bucket at the time of inspection.

Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.

Observed a chemical spray bottle to not have the common name. Person in charge put the name of the chemical spray bottle at the time of inspection.

Plumbing system not maintained in good repair

Observed 2 out 3 drain plus at the 3 compartment sink.

Equipment not maintained free of encrusted grease/soil deposits

Observed grease build up on the vent hoods in the kitchen.

Scratched cutting boards not resurfaced or discarded

Observed the make table cutting board to be scratched and stained.

Lighting intensity not adequate in food prep, storage & service areas

Observed 1 light bulb on the vent hoods not adequate in food prep.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed the wall next to the mop sink to have build up .

Air gap not provided between water supply inlet & flood level rim of plumbing fixture

Observed no air gap provided between water supply inlet of sanitizer plumbing lines of the 3 compartment sink.

Hair restraints & clothes that cover body hair not worn by employees

Observed 1 food handler to not have on a hair restraint. (* REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS*)

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build up inside the microwave in the kitchen. (* REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS*)

Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

Observed a towel and a screw driver stored inside the handwashing sink basin. Person in charge removed the towel and screwdriver at the time of inspection. ( *REPEAT VIOALTION WILL BE ASSESSED IN 3-10 DAYS*)

Utensils/food-contact surfaces not made of safe, durable, smooth materials

Observed bundles of cilantro sitting on top of a wiping cloth on the prep table in the kitchen.

Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean

Observed a wiping cloth on the kitchen prep table being used as a food contact surface.