3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of flour in the upstairs dry storage area. The bag of flour was found stored on the floor at the time of inspection.
To prevent contamination, 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. Discontinue storing flour on the floor.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed multiple equipment (freezers, cooler, toaster, microwave, storage containers, etc.) in use that was not approved by a recognized testing agency at time of inspection.
To prevent health hazards, discontinue the use of non-commercial unapproved equipment. Food equipment that is acceptable for use in a FSO shall be approved by NSF or a similar recognized food equipment testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the bar handwashing sink not maintained in good working order at the time of inspection. The water for the hand sink was shut off.
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. Repair hand sink to be in good working order.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed the re-use of single-service or single-use articles (sour cream and cottage cheese containers) at time of inspection.
To prevent health hazards, discontinue the re-use of these containers. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (coolers, freezers, shelving units, microwave, grill, can opener, etc.)
To prevent contamination, maintain all equipment clean. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed multi-colored drinking straws at the bar that were not properly stored or protected at the time of inspection.
To prevent contamination, single-service articles, and single-use articles shall be properly stored where they are not exposed to splash, dust, or other contamination. Single-service and single-use articles shall kept in the original protective package or stored by using other means that afford protection from contamination until used. Provide proper protection for the straws.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors at time of inspection (behind the bar, under and around kitchen equipment, the server station, various storage areas, and hard to reach areas).
To prevent contamination, 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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unnecessary or nonfunctional items on the premises at time of inspection.
To promote proper cleaning and prevent pest harborage, remove the nonfunctional/unnecessary items from the building. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO such as equipment that is nonfunctional or no longer used.