| 3717-1-02.2(C) Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee donning gloves without washing hands along the food preparation line at time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.  |
| 3717-1-02.2(G) Corrected During Inspection Observed food employees wearing jewelry on arms or hands during food preparation at time of inspection (ring, bracelet). 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. |
| 3717-1-03.2(Q) Corrected During Inspection Observed improper storage of food items. Boxes of food were stored on the floor of the walk-in freezer at time of inspection. 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. |
| 3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice machine to be dirty at time of inspection. To prevent contamination, maintain the ice machine clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-06.4(A) Repeat The physical facilities are not being maintained in good repair. Observed the walk in freezer with a large amount of ice built up along the interior surfaces (walls, ceiling, floor, etc.) at time of inspection. To prevent contamination, repair the freezer. The physical facilities shall be maintained in good repair. |
| 3717-1-06.4(B) Observed a build-up of dirt, dust, grease and debris along the walk in freezer floor at time of inspection. To prevent contamination, maintain the floors clean. 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. |