3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper maintenance of wiping cloths at the time of inspection. Sanitizing wiping cloths were found being left out on the counter tops.
To prevent health hazards, (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily. Discontinue leaving wiping cloths out on counter tops.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Observed inadequate equipment for holding cold foods (cheeses) on the service line at the time of inspection.
To prevent the growth of pathogens, equipment for holding cold TCS food shall be sufficient in number and capacity to provide food at the required food temperatures. Provide a proper cold holding unit for the cheeses on the service line or provide a procedure to be approved by the Health Department to use time instead of temperature as a public health control.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (smoothie and orange juice machines) with an accumulation of food residue and other debris at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. The machines listed above shall be cleaned and maintained.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing signs posted at handwashing sinks used by employees in the men's restroom and in the warewashing area at the time of inspection.
To remind employees, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide signage to meet the requirements of this rule.
3717-1-06.4(A) / Repairing.
Repeat Observed the walk in freezer with a large amount of ice built up along the interior surfaces (walls, ceiling, floor, etc.) at time of inspection.
To prevent contamination, repair the freezer. The physical facilities shall be maintained in good repair.