3717-1-02.2(F)(2) / Fingernails - artificial
Observed food employee with artificial nails or polished nails prepping specialty drinks near the drive thru window at the time of inspection.
To prevent contamination, unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. Discontinue wearing artificial or polished nails while preparing foods.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper maintenance of wiping cloths at the time of inspection. The concentration of sanitizer in the wiping cloth containers under the front counter and in the back near ice machine was 100 ppm (quat).
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; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed cold holding equipment at the front ordering counter not maintained in good working order at the time of inspection. Temperature was measured at 50 degrees F.
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. Cold holding equipment that hold TCS foods shall be capable of holding under 41 degrees F.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles being stored on the floor next to water heater in the back storage room at the time of inspection.
To prevent health hazards, single-service articles and single-use articles shall be properly stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of this code;
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or hand drying device at the handwashing sink in the back near the warewashing machine at the time of inspection. Employee supplied more paper towels for the dispensor at the handsink.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(A) / Repairing.
Observed the walk in freezer and reach-in freezer next to fryers with an ice built up along the interior surfaces at time of inspection. Reach-in freezer is in disrepair and was not being used.
To prevent contamination, repair the freezers. The physical facilities shall be maintained in good repair.
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 ceiling above the center prep line (2) on the floors under the equipment at the grill line (3) on the floors near the drive thru/specialty drink area.
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. Clean and maintain the areas listed above.