3717-1-03.5(C)(2) / Food labels - packaged food
Repeat Observed labels on a food (coffee) packaged in the FSO did not contain all required information at the time of inspection.
Foods shall be labeled as specified in this rule: Food label information shall include: (a) The common name of the food, or an adequately descriptive identity statement; (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (c) An accurate declaration of the quantity of contents; (d) The name and place of business of the manufacturer, packer, or distributor;
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed shelves within the walk-in cold holding unit to be in poor condition (rusty and peeling paint) and in need of replacement at the time of inspection. Equipment and/or components are not maintained in good working order.
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. Replace the shelving with in the walk-in cold holding unit. New shelving shall be approved by the licensor before purchased/installed. Manager stated that there are plans for the shelving to be replaced.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of food debris on and around nonfood-contact surfaces of the food prep line at the time of inspection. The following locations were observed to in need of cleaning: 1) under hot food preparation area 2) Ice dispensing equipment on the Pepsi machine 3) Shelving through out the preparation area 4) Ware washing area, shelves over the ware was washing area.
To limit sources of contamination that may attract pests, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all food debris from equipment and other surfaces along the food prep line and all locations described above.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed the water beverage containers were not properly air dried before stacking for storage (before service) at the time of inspection
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. To prevent the growth of harmful organisms, allow for adequate air drying of beverage containers before stacking for service.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening door in the back of the kitchen without proper self-closing and self latching ability at the time of inspection.
To prevent contamination, outer openings such as a door of an FSO or RFE shall be protected against the entry of insects and rodents by being a solid, self-closing, tight-fitting door. Provide the back door of the kitchen to meet the requirements of this rule.
3717-1-06.4(A) / Repairing.
Observed the grout between the floor tiles to be in need of repairs by the water pitcher sink and in the ware washing area. The physical facilities are not being maintained in good repair at the time of inspection.
To allow for floors to be easily cleaned, re-grout the floors where needed. 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 on the floors throughout the facility. Observed the floors to be in need of major cleaning (deck brushing including the grout between tiles) in the main traffic areas and under hard equipment at the time of inspection.
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 the floors and maintain the floors clean by developing a cleaning schedule.