3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food with bare hands at time of inspection. An employee touched the exposed portion of an ice cream cone at time of inspection with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed all three ice bins to be dirty at time of inspection (interior surfaces).
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed hamburger tongs to be stored with the handle in contact with raw hamburgers at time of inspection.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. The handle to the utensil shall not come into contact with the food.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths at time of inspection. Wet wiping cloth was left out on the counter.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items at time of inspection. Multiple food items were stored on the floor of the freezer.
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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, grease, and debris at time of inspection along the floors of the following areas: under the fryer, under the broiler, under the smoothie machine, near the mop sink, and near the back door.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-December-2013