3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths at the time of inspection. Multiple cloths were found drying on top of the counters.
To prevent health hazards, (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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items (uncovered) 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. Unprotected food items in the walk-in cold holding shall be protected.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment in use at time of inspection (freezers, cooler, toaster, microwave, storage containers, etc.)
To prevent health hazards, discontinue the use of non-commercial equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
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.
Repeat Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (coolers, freezers, storage shelves, microwave, grill, bread warmers, 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 single-service and single-use articles (bar straws) that are 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 bar 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, behind kitchen equipment, the server station, various storage areas, and carpets in the bar area).
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.