3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed in-use utensils (chef knives) that were improperly stored (between the crack of equipment) at the time of inspection.
To prevent contamination, during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue storing chef knives in the crack between equipment.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed In-use utensils (ice scoop) that was improperly stored in the ice machine at the time of inspection.
To prevent contamination. during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Ice scoops shall be stored with there handle up.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items on the floor in the walk in cold holding unit and freezer at the time of inspection.
To prevent contamination, food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Food shall be stored as required by this rule.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods (chicken and pork) at the time of inspection.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (brush, food processor, waste basket) that was 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 brush and all other equipment with approved equipment that has been tested by NSF or equivalent agency.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no test kit available for measuring the concentration of the sanitizer at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Test kit was received from the operation next door (The facility next door must have a test kit available).
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.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-use articles (white chicken containers) at the time of inspecion.
To prevent health hazards, single-service and single-use articles may not be reused. Discontinue re-using the white single-use containers.
3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Observed unnecessary chemicals (raid) being stored on the premises at the time of inspection.
To prevent health hazards, only those poisonous or toxic materials that are required for the operation and maintenance of a FSO such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the FSO. Remove pesticides from the facility.
3717-1-07.1(M) / Medicines - restrictions and storage.
Corrected During Inspection Observed the presence of unapproved medicines on the service line at the time of inspection.
To prevent health hazards, only those medicines that are necessary for the health of employees shall be allowed in a FSO or RFE. Owner removed the medication.