Elmer's Pancake House, 3950 Market St Ne, Salem, OR 97301 - Restaurant inspection findings and violations

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Business Info

Restaurant: Elmer's Pancake House
Address: 3950 Market St Ne, Salem, OR 97301
Phone: (503) 363-3950
Total inspections: 14
Last inspection: May 28, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • [multiple violations]
Semi-Annual Nov 24, 2006 88
  • Bottle on cookline not labeled
  • Employee used restroom than went back to work without double hand washing
  • Employees have drink uncovered on prep counter and open drink can in cookline freezer
  • Facet by cookline leaking
  • Floor missing tile and grout on cooklind
  • Inside reach in soiled on bottom shelf, microwave soiled inside
  • Napkins store on floor in storage room
  • Sanitizer over 200 ppm Chlorine
  • Walk in door peeling paint, walls worn, ceiling peeling paint
Semi-Annual May 4, 2007 85
No violation noted during this evaluation. Semi-Annual Dec 20, 2007 100
  • Ceiling in kitchen areas damaged/paint peeling. Tile floors/baseboards throughout kitchen areas damaged. Door to dumpster area damaged. Ceiling in men's restroom damaged/leaking resulting in wall damage as well.
  • Gaskets on prep-line reach-in coolers growing mold.
  • Prep line drawer has raw chicken, raw beef, and other meats not protected from cross contamination.
  • Scoop for butter in 110F water. Ice cream scoop in 58F water.
  • Storage area near bar has shelving made of exposed particle board.
Semi-Annual Nov 4, 2008 91
  • Non-food contact surfaces are not clean: shelves in the walk-in have food residue. The towel dispenser handle is soiled in the kitchen. Handles for reach-in freezer have sticky residue. The gaskets for walk-ins, reach-ins have soil. The sprayer handles have sticky residue. The light switches, doors, and door knob for employee restroom and break room have soil.
  • Plastic food contaniers are stacked while damp.
  • Strawberries, potatoes are not covered in the walk-in. Fans in the kitchen and lounge have dust/soil. Inside of the ice machine has black residue.
  • The floor in the cooking/grill area has missing tiles and is uncleanable. The ceiling above the prep refrigerators in the grill area has cracked and peeling paint. The door to the outside has tape on windows.
  • The lights in the bakery do not have shield.
  • The walls have areas with soil: below the dishwashing sinks, around the dishwasher, along the floor/wall joints.
  • There is a leak under the dishwashing sink (water is collected in pans); there is staqnding water on the floor behind the reach-in freezer that appears to be from pipe under the floor.
Semi-Annual Jun 30, 2009 88
No violation noted during this evaluation. Consultation Nov 9, 2009 100
No violation noted during this evaluation. Semi-Annual Dec 15, 2009 100
  • Sanitizer in sink has no detectable level of chlorine approximately 20 minutes after being made.
  • The walk-in freezer door has sign attached with soiled, uncleanable tape. There are some sprayers in the kitchen that have residue.
  • There is a cracked light shield near dishwasher in kitchen and missing light shield in bakery area.
  • There is a missing floor tile near walk-in freezer door filled with standing water. The floor in the grill area is rough and not easily cleanable. The vent covers over the prep line are warped and cracked.
  • There is a sign on walk-in freezer door attached with soiled tape. There is padding duct-taped to end of serving line to prevent injuries to workers.
  • There is no covered waste basket in the employee restroom.
  • There is no thermometer in meat drawer in grill prep unit.
  • There is residue inside the ice machine. The slicer and the buffalo chopper have residue on food contact surfaces. The holder for soda gun in the bar has residue.
  • There is some residue on the inside of the dishwasher door in the bar.
Semi-Annual Jun 18, 2010 88
  • Employee drinks from cup with lid, straw, and handle, but holds the straw between his thumb and finger.
  • The employee restroom does not have covered waste receptacle.
  • The end of the serving station has padding and duct tape over counter to prevent employee injury. There is tape on the paper towel dispenser in the men's restroom. The door to the dumpster area is damaged and repaired with duct tape.
  • The gasket for the walk-in near grill area is cracked and torn. One of the oven doors in the grill is held closed with a bungee cord.
  • The holder for soda gun in the bar has uncleanable cracks and "bubbles" in the plastic. The small bucket for holding sandwich picks has cracked and torn edges.
  • The sanitizer buckets in the kitchen have chlorine concentration above 200 ppm.
  • There are signs of bugs in the dry food storage area.
  • There is missing floor tile near walk-in freezer door. The coving by back door has missing tile. The floor in the grill area is rough and uncleanabale. The counter in the men's restroom has chipped areas.
Semi-Annual Dec 23, 2010 80
  • The light switch cover next to walk-in door is cracked with uncleanable edges. There a missing floor tiles in the dishwashing area. The floor in the grill area is rough and pitted. Some areas of the walls and doors have rough surface.
  • There are lights in the bakery and in the dishwashing area that are not covered.
  • There are several layers of duct tape on side of reach-in adjacent to dishwashing area.
  • Unable to locate thermometer for checking food temperatures.
Semi-Annual Jun 16, 2011 95
  • Food thermometer is accurate when calibrated at 32 F in ice water, but part of the case next to digital readout is cracked and loose.
  • Some knives in prep area are stored as clean with food residue on blade. There is residue on milkshake mixing stems.
  • The floor in the grill area is pitted and uncleanable. Floor tiles and coving are cracked or missing in dishwashing area. The ceiling above the grill area has chipped and peeling paint. The ceiling in other parts of prep area have chipped and peeling paint. The caulking on splashguard near dishwasher is cracked and peeling. The light switch plate next to walk-in door is cracked and part of it is missing.
  • There are several layers of duct tape on side of reach-in freezer.
  • There is pink residue in holder for soda dispenser in the bar.
  • There is standing water in storm drain grate in dumpster area.
Semi-Annual Dec 6, 2011 88
  • A soda with no straw is on counter in kitchen.
  • Knives with food residue on blade are stored on clean knife rack next to sandwich prep unit.
  • Several layers of duct tape are on side of reach-in freezer. A bungee cord is hooked to oven door through opening in counter for placing waste in basket. Another bungee is dangling from top of hood vent.
  • The floor in the grill area is uncleanable with exposed aggregate and missing tiles. Tiles are missing from floor in dishwashing area, and next to walk-in freezer door, where there is standing water. Several areas require coving. The light witch plate next to walk-in door is cracked with uncleanable edge. Several areas of the walls, ceiling, and walk-in doors have chipped or peeled paint.
  • There is residue on reach-in freezer frame between doors. There is ice build-up between doors outside the freezer.
Semi-Annual Jun 27, 2012 82
  • 2 door freezer has significant ice build up.
  • Area beneath flat grill has build up of spilled food and grease.
  • Can opener blade stored soiled.
  • Floor damaged in dishwashing area and at the cook line. Light switch cover broken by walk-in cooler.
  • Inside door edge of dishwasher in bar has black build up on it.
  • Scoops in standing water at wait station. Black single use bowl in salt.
  • Sugar in bar uncovered. Croutons in wait station uncovered. 2 buckets of panko (?), flour stored directly on floor in dry storage.
  • Vent above dishwasher in kitchen has mold or dust build up. Floor soiled under soda syrups rack.
Semi-Annual Dec 28, 2012 100
  • Boxes of glasses stored on the floor in bar dry storage room.
  • Flooring damaged in cook line area.
  • Heavy ice build up in reach-in and walk-in freezers.
  • Lemon slice in bar hand sink.
  • Raw eggs stored above cheese in walk-in refrigerator.
  • Two broken ambient air thermometers in beverage line refrigerators.
  • Wiping cloths used on countertops stored in water with soap and chlorine sanitizer.
Semi-Annual May 28, 2013 95

Violation descriptions and comments

Nov 24, 2006

REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for cleaning and insect and rodent control, shall be allowed in a food establishment.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

May 4, 2007

REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall keep their hands and exposed portions of their arms clean.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.

Nov 4, 2008

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Jun 30, 2009

REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Cloth towels may not be used to dry equipment and utensils.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  The plumbing system must be repaired according to the Building Codes Division and maintained in good repair.
REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jun 18, 2010

REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Dec 23, 2010

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Jun 16, 2011

REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Dec 6, 2011

REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Jun 27, 2012

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Dec 28, 2012

REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; or 3) At least 6 inches above the floor.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

May 28, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Utensils must be maintained in good repair and condition. Air or water temperature measuring devices, and water pressure measuring devices must be maintained in a state of good repair or condition and be accurate.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Handwashing sinks shall be kept clean and be properly maintained and used.

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