3717-1-02.2(G) / Jewelry - prohibition.
Observed food employee wearing jewelry on arms or hands during food preparation (portioning taco meat) at the time of inspection.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. Discontinue wearing jewelry while preparing foods.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed multiple fans being used throughout the kitchen with an accumulation of dust at the time of inspection.
To prevent contamination, food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Remove or clean fans.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. Observed employee getting ice for drinks with the beverage cup they were serving at the time of inspection.
To prevent health hazards, food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue using the beverage cup to get ice. Scoop was being washed and was returned to the ice bin.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat Observed time as a public health control was being used without the proper written procedures for the french fry procedure at the time of inspection. French fries are par-cooked, cooled, and then held without mechanical refrigeration until needed.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. Procedure shall be developed and maintained in the facility. An example procedure will be emailed to the manager.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed damaged lids for the containers used for the french fries in the walk-in 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. Lids shall be when they are damaged and no longer easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment with a build-up of debris on the following areas: (1) Gaskets and interior for the fish cold holding unit. (2) Gaskets and Interior of the two reach-in freezers. (3) Gaskets for salad prep cold holding unit.
To prevent contamination, clean and maintain the area of the equipment listed above. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Observed improper draining of condensation and/or other nonsewage liquids at the time of inspection. Water/condensation line above back prep table closest to the back exit door was leaking.
To prevent health hazards, condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Ensure food is not being stored under or near dripping water/condensation line. Repair leak.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed multiple floor tiles throughout the kitchen, especially by cooking equipment, were in need of repair at the time of inspection. Damaged/missing covebase behind equipment on cook line.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair the damaged floor tiles so floors are smooth, durable and easily cleanable. Provide proper covebase behind equipment on the cook line.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in the following locations at the time of inspection: (1) On the floors/walls underneath and around the low temp dish machine. (2) On the floors around the two reach-in freezers. (3) Between and under cooking equipment on cook line. (4) On the floor and wall around grease collector near the back door.
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.