3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed cups stacked together wet without being air dried at time of inspection.
To promote proper sanitization, air dry cups before stacking. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed laundered linens were not properly stored. Clean towels were stored on the floor of the basement at time of inspection.
To prevent contamination, store at least 6 inches from the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, door without proper protection against the entry of insects and rodents. The basement door was propped open for an extended period at time of inspection.
To prevent contamination, discontinue the practice of propping doors open. Outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the bar handwashing sink 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, grease, and debris along the floors of the FSO at time of inspection (bar, basement, and mop room).
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.