Egg & Us

The mechanical dishwasher onsite was measured at a sanitizer concentration of 10-50ppm chlorine. , , Sanitizer was replaced during inspection and re-measured at a concentration of 100ppm chlorine.

The handwashing sinks in the kitchen area were missing suitable liquid hand soap dispensers. , , Liquid hand soap was provided during inspection. Ensure that any sinks used for handwashing are suitably equip with necessary supplies.

The interior of the chest freezer near the front service area of the kitchen is damaged, exposing insulation material which could pose a risk of contamination to stored open food. , , Tape or seal damaged interior sections to prevent contamination of stored open food.

The food handling permit for this facility was not posted onsite. , , Post food handling permit in a publicly visible area.

Gaps were identified in between the Stainless steel panels installed behind the kitchen cooking line, creating areas that would be difficult to properly and easily clean., , Seal gaps behind cooking line to render these surfaces smooth and easily cleanable.

A wooden knife block was observed being used to store knives and other food handling utensils. This storage method is not suitable due to the difficulty in cleaning and sanitizing the surfaces of knife inserts, which are likely made from an untreated wood material., , Remove knife block and use an alternate suitable equipment storage method.