FAITH KITCHEN health score and inspection history

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee personal items stored in RI freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floor throughout with special attention to areas under shelving units and fryers. Clean vent covers over 3-compartment sink to remove dust build up.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Employee observed leaving food serving line, answering the phone, and changing gloves without washing hands. COS

Change the sanitizing solution for wiping cloths when visibly soiled.

Store food at least 6 inches above the floor.//Storage container of dried pasta stored on floor.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Employee observed not washing hands before donning gloves. COS employee was informed of proper hand washing practices.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean backs and sides of fryers to remove grease and food debris build up. Clean interior of RI freezer to remove food debris.

5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Slow drain at mop sink.