3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. Multiple foods (cereal, crackers, pasta, eggs, etc.) were stored within 2 inches of the floor at time of inspection.
To prevent contamination, 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.
3717-1-03.5(C)(2) / Food labels - packaged food
Observed labels on multiple foods packaged in the RFE or FSO did not contain all required information at time of inspection.
To prevent health hazards, foods shall be labeled as specified in this rule.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed nonfood-contact surfaces constructed of unapproved materials. Multiple shelves and preparation tables were constructed of wood at time of inspection.
To prevent absorption and contamination, discontinue the use of wood nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed non-commercial freezers in use at time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Repeat Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utensils at time of inspection.
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink (mop sink) or curbed cleaning facility as required at time of inspection.
To prevent health hazards, install a mop sink. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed the outdoor refuse storage surface was not properly constructed, and sloped to drain at time of inspection.
To prevent health hazards, an outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed the floor and wall junctures were not properly coved or closed in the storage room at time of inspection.
To promote proper cleaning, provide proper coved base in the storage room. In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. The back door was without a self-closing device at time of inspection.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed damaged floor tiles in the storage room at time of inspection.
To prevent health hazards, repair/replace the damaged floor tiles. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, and debris along the floors of the walk-in cooler and storage room at time of inspection.
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.