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 following the proper written procedures at the time of inspection. Multiple food items (eggs, creamer, butter scoop, batter, etc.) held by time were being replenshed with new product and were not being marked accordingly (past due).
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 followed and prepared in advance, maintained in the FSO, and made available to the licensor. Discontinue replenshing food without supplying a new time mark.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Observed single-service or single-use articles (cups above bread warmers) that were not displayed or dispensed properly at the time of inspection.
To prevent contamination, single-service articles or single-use articles shall be displayed and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented. Cups shall be displayed in their original packaging or other effective means of protection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors at the time of inspection in the following loctions: (1) near and under the ice machine. (2) under the prep table in the back of kitchen (3) under and around the 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. Clean and maintain the areas listed in the observation.