3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.ALL FOOD AND NON-FOOD ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food display for customer self-service was not properly labeled.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.PROVIDE INGREDIENTS FOR ALL BAKED ITEMS IN CUSTOMER AREA.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
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.REMOVE ICE BUILD UP IN REACH-IN FREEZER AND WALK-IN COOLER.
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 WALLS AND FLOOR OF FOODSHOP.
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.SANITIZE AND MAINTAIN INSIDE OF REACH-IN FREEZER AND MICROWAVE.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.SANITIZE INSIDE OF ICE MACHINE(WATER LINE).
3717-1-09(C) / Restrictions or conditions limiting the types of food prepared or served
Limitations placed on the license are not being adhered to.
The licensor may place restrictions or conditions on a license limiting the types of food that may be prepared or served by the FSO or RFE based on the equipment or facilities. Limitations shall be posted on the back of the license.DISCONTINUE FRYING IN FOODSHOP DUE TO NO HOOD SYSTEM.