3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed an in-use utensil (scoop) was improperly stored with its handle in contact with cole slaw at the time of inspection.
To prevent contamination, during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. The scoop was removed at the time of inspection.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths behind the bar at the time of inspection.
To prevent contamination, cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer of the appropriate concentration; and shall be laundered daily. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles. Provide an appropriate sanitizer bucket for the proper storage of wet wiping cloths behind the bar.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Observed equipment (prep cooler between cooking areas) 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. The prep cooler temperature was adjusted at the time of inspection.