BENNYS CAFE BREAKFAST AND LUNCH

Violations (7)

• 8

  Hands clean and properly washed

  Observed employee not washing hands prior to donning new disposable gloves, and in-between tasks, at food service line.Corrective Actions: Must ensure employees are regularly and thoroughly washing hands, prior to donning new disposable gloves and in-between tasks, as to prevent potential contamination of food product during preparation.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand washing sinks with equipment and utensil storage inside basin, in food service line area and sink closest to the three compartment sink.Corrective Actions: Must ensure all hand washing sink basins are kept clear of equipment storage, for ease of proper use.

• 28

  Toxic substances properly identified, stored, used

  Observed unlabeled chemical spray bottles, stored throughout retail food establishment.Corrective Actions: Must ensure all chemical spray bottles are properly labeled, for ease of identification.

• 39

  Contamination prevented during food preparation, storage and display

  Observed boxed food products stored on the floor surface, inside walk-in coolers and at dry food storage area.Corrective Actions: Must store all food product off the floor surface, as to prevent potential contamination of food product and for ease of cleanliness of the floors.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no available chemical test strips, for dish washing unit and chemical used for three compartment sink and spray chemical bottles.Corrective Actions: Must provide and use chemical test strips for all approved chemical sanitizers used, to check for safe and effective use.

• 49

  Non-food contact surfaces clean

  Observed framing and seals to glass door to walk-in cooler not kept thoroughly cleaned.Corrective Actions: Must regularly clean all non-food contact surfaces, as to maintain a sanitary environment.

• 50

  Hot and cold water available; adequate pressure

  Observed no available hot or cold water at hand washing sink, closest to the three compartment sink.Corrective Actions: Must ensure all hand washing sinks are supplied with adequate running hot and cold water, with hot water reach a minimum temperature of 100 degrees F, for proper hand washing procedures.