3717-1-02.2(F)(2) / Fingernails - artificial
Observed food employee with artificial nails and/or polished nails working with exposed foods (prepping salads) at the time of inspection.
To prevent contamination, unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. Employees with artificial or polished nails shall wear gloves when working with exposed foods.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed wall mounted fan with an accumulation of dust blowing on the back preparation tables (near walk-in) at the time of inspection.
To prevent contamination, food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Remove or clean fan near the walk-in cold holding door.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Observed time as a public health control was being used without the proper written procedures for the french fry procedure at the time of inspection. French fries are par-cooked, cooled, and then held without mechanical refrigeration until needed.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Procedure shall be developed and maintained in the facility.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed damaged shelving in the walk-in cold holding unit at the time of inspection. Multiple shelves were found in poor condition.
To prevent health hazards, 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. Replace or repair shelving to be in good working order and smooth and easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment with a build-up of debris on the following areas: (1) Gaskets and interior for the fish cold holding unit. (2) Gaskets and Interior of the two reach-in freezers.
To prevent contamination, clean and maintain the area of the equipment listed above. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed a section of floors and walls (near hand sink) not smooth and easily cleanable under and around the bar at the time of inspection.
To prevent contamination, the floors, floor coverings, walls, and wall coverings shall be designed, constructed, and installed so they are smooth and easily cleanable. Continue to work on installing the backboards and cove base behind the bar (FRP, stainless steel, tile or similar material). Over half the bar area has been repaired to meet the requirements of this rule
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple floor tiles throughout the kitchen, especially by cooking equipment, were in need of repair at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair the damaged floor tiles so floors are smooth, durable and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in the following locations at the time of inspection: (1) On the floors/walls underneath and around the low temp dish machine. (2) On the floors around the two reach-in freezers. (3) Between cooking equipment on grill line.
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.