3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (roasters, crockpots, microwaves, freezer, ziplock storage containers) at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed equipment (front reach-in cooler) was not maintained in good working order at the time of inspection.
To prevent foodborne illness, 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. Repair/adjust the front reach-in cooler so that it maintains all food stored within at an acceptable temperature that is 41 degrees Fahrenheit or less. Do not store food in this equipment until it has been adequately repaired.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment component (reach-in freezer door) was not tight-fitting or properly adjusted at the time of inspection.
To ensure that the reach-in freezer continues to function properly, equipment components such as doors, seals, and hinges shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/adjust the door to the reach-in freezer to be tight-fitting. Remove this equipment if it can not be repaired.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat Observed no towels or hand drying device at a kitchen handwashing sink and the handwashing sink behind the bar at the time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Restock the paper towels for these handwashing sinks and ensure the paper towels fit the dispenser.