3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed wood shelving in the walk in cooler at time of inspection.
To promote proper cleaning, provide smooth, durable, and easily cleanable shelving in the walk in cooler. Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Repeat Observed an improperly cleaned storage area for refuse, recyclables, or returnables. There was an excessive amount of loose litter near the dumpster at time of inspection.
To prevent health hazards, clean the dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed two sinks leaking from the spigot at time of inspection (mop sink and restroom hand sink).
To prevent health hazards, repair the sinks. The physical facilities shall be maintained in good repair.
3717-1-06.4(F) / Drying mops.
Repeat Observed mops being dried using an unapproved method at time of inspection.
To prevent health hazards, air dry mops from the mop hanger. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 24-May-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(C)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the RFE without signed employee reporting agreements at time of inspection. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. |
| 3717-1-04.2(I)/Sanitizing solutions - testing devices. Observed no test kit available for measuring the concentration of the sanitizer at time of inspection. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. |
| 3717-1-04.6(A)/Food-contact surfaces and utensils - sanitization required Equipment food-contact surfaces and utensils were not being sanitized. Observed the RFE without sanitizer available at time of inspection. To promote proper ware washing of equipment, provide sanitizer. Equipment food-contact surfaces and utensils shall be sanitized. |
| 3717-1-05.1(O)(1)/Using a handwashing sink - accessible at all times The handwashing sink was not easily accessible. Observed the hand washing sink near the 3-compartment sink inaccessible at time of inspection. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink(s) at time of inspection. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided 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(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, and debris along the floors at time of inspection. To prevent contamination, clean the floors. 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. |
| Comments |
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| The critical violations have been corrected. Continue to make progress on the remaining violations. |