3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention at time of inspection.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical 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.
3717-1-04.4(G) / Warewashing equipment - cleaning agents
Critical Observed the wash compartment of warewashing equipment without a proper cleaning agent at time of inspection.
To ensure proper cleaning of equipment, when used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment, shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Observed no towels or hand drying device at the handwashing sink in the employee bathroom at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided 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.
3717-1-04.4(F)(1) / Warewashing sinks - use limitation.
PIC stated that employees wash hands in a warewashing sink at time of inspection.
A warewashing sink may not be used for handwashing as specified under paragraph (D) of rule 3717-1-02.2 of this code to prevent contamination.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed the reach in freezer and 3-compartment sink to be dirty at time of inspection.
Nonfood-contact surfaces of equipment shall be kept clean to prevent potential contamination.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed outdoor refuse containers without tight fitting lids, doors, or covers at time of inspection.
Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Repeat Observed floors and walls that were not constructed of approved materials at time of inspection in the employee bathroom.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture.
3717-1-06.3(A) / Handwashing sinks - conveniently located.
Observed no conveniently located handwashing sink near the ware washing station at time of inspection. The hand washing sink was behind a ladder and a door that was propped open.
Handwashing sinks shall be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of this code.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed excessive litter on the premises at time of inspection in the parking lot and near the dumpster.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-October-2014
| Comments |
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| Ensure proper ware washing procedures are followed (wash, rinse, sanitize, air dry) in the 3-compartment sink. Hand washing shall not be done in the 3-compartment sink. Ensure that the hand washing sinks are properly supplied with paper towels and not blocked. |