The following violation(s) have been corrected since the last inspection.
3717-1-02.4(C)(10)/Person in charge: duties - ensure employees are properly sanitizing equipment and utensils The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Sanitizing buckets were found with improper amount of sanitizing solution at the time of inspection. To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. The PIC emptied buckets and refilled with proper concentration of sanitizer.
3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths at the time of inspection. Wiping cloths were being used as lids for containers, anti slip mats for under cutting boards, and were stored on the counters. To prevent contamination, (1) wiping 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) wiping 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 soiled wiping cloths out on the countertops.
3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed improper storage (uncovered) of food items in the walk-in cold holding unit 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. Provide lids or covers for the exposed food items in the walk-in.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (meats, dumplings, cooked vegetables) held refrigerated for more than 24 hours were not properly date marked at the time of inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.1(KK)/Food equipment - certification and classification. Observed equipment (2 waste baskets holding rice) that were not approved by a recognized testing agency at the time of inspection. To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace noncommercial waste baskets with commercial food containers.
3717-1-04.1(Y)/Temperature measuring devices. Observed food prep cold holding units #1 and #2 that did not contain a thermometer at the time of inspection. To ensure equipment is function properly, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit. Provide a proper temperature measuring device for these units.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the chemical warewashing machine not maintained in good working order at the time of inspection. 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. The FSO will manually warewash dishes until the chemical dish machine is repaired.
3717-1-04.4(P)/Warewashing equipment - determining chemical sanitizer concentration. Observed the sanitizer concentration that was not being monitored with a test kit or other device at the time of inspection. To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Dish machine shall be monitored to ensure proper sanitation. Recommend re-washing all containers, utensils, etc.
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed single-service and single-use articles (bar straws, plastic containers, etc.) that were not properly stored at the time of inspection. To prevent health hazards, single-service articles, and single-use articles shall be properly stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor. (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
3717-1-06.2(I)(1)/Lighting - intensity (10) Observed the light intensity measurement (0-2 fc) in the walk-in refrigerator was less than ten foot candles at the time of inspection. To encourage cleaning and for safety, the light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide proper lighting to meet the requirements of this rule.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris on the floors in the following places: (1) walk-in cold holding and freezer. (2) back corner near the grease trap. (3) Underneath the food prep line and cook line. (4) All other hard to reach areas. 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. Recommend developing and implementing a cleaning schedule.

Inspection Information