3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed moist wiping cloths were used under cutting boards (anti-slip) and multiple soiled dry wiping cloths on preparation counters at the time of inspection
To prevent contamination to foods, (1) 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) 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; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. Discontinue using wiping cloths under cutting boards and improper use of dry wiping cloths.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed left side Glenco-Star cold holding equipment and Front single door reach-in cold holding equipment not maintained in good working order or proper adjustment. Observed both units were holding food slightly above acceptable temperatures at the time of inspection.
To ensure foods are properly holding cold foods, adjust or repair cold holding equipment to hold foods at 38 (41) degrees F or below. 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed paper towel dispenser equipment at the hand washing sink (main sink) was not maintained in good working order at the time of inspection.
To ensure food employees are able to properly was their hands, 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 or replace the paper towel dispenser.
3717-1-06.2(I)(1) / Lighting - intensity (10)
Observed the light intensity in the walk-in freezer area (during cleaning) was less than ten foot candles at the time of inspection.
To ensure food employees are able to see when cleaning, 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/freezer units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide proper lighting with in the walk in freezer.