3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. LABEL ALL WHITE WORKING CONTAINERS, AND PROVIDE A WAY TO STORE OPEN DRY FOODS IN TIGHT SEALED CONTAINERS.
3717-1-04.1(J) / Ventilation hood systems - filters.
Filters or other grease extracting equipment is not designed to be cleaned or replaced.
Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. CLEAN AND MAINTAIN FILTERS ON HOOD SYSTEM.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. PROVIDE THERMOMETERS FOR INSIDE OF ALL COOLERS.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. PROVIDE A LID FOR ICE MACHINE TO PREVENT POSSIBLE CONTAMINATION OF ICE.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. ABATE THE NUSIANCE OF STANDING WATER IN REACH IN COOLERS.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN AND MAINTAIN FLOOR IN FOODSHOP ESPECIALLY UNDER FRYERS.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. THROUGHLY CLEAN AND SANITIZE INSIDE OF COOLERS AND FREEZERS AS NEEDED.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. PROVIDE LIGHT SHIELDS FOR LIGHTS IN DOWNSTAIRS PREP AREA.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PROVIDE BOTH SOAP AND PAPER TOWELS AT ALL HANDSINKS.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. REPLACE BURNED OUT LIGHTS OVER HOOD SYSTEM AND DOWNSTAIRS PREP AREA.