3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths (soiled wiping cloths stored on countertops in the kitchen, wiping cloths stored in soapy water).
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.2(R) / Food storage - prohibited areas.
Observed food stored in an unapproved location. Observed food items were stored at the back of the walk in freezer under dripping condensate. Observed a heavy build-up of condensate in the back of the freezer, some of which was frozen on containers of food.
To prevent contamination, food may not be stored under lines on which water has condensed. Discard all food contaminated by dripping condensate.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed food stored in single-use food containers that have not been approved by a recognized food equipment testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed cooking line prep cooler was holding TCS foods at an unacceptable temperature at the time of inspection. PIC stated that a service technician would be called for this equipment.
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 the cooking line prep cooler so that foods stored within it are maintained at a temperature that is 41°F or less. Correct By: 25-Oct-2013
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles. Observed a single-use portion cup used as a scoop for roasted eggplant.
Handled surfaces of the portion container may transfer contaminants to food. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces (upstairs microwave interior, upstairs single-service item storage cabinet) of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the residue accumulated on the interior surface of the microwave, and clear the debris that has accumulated on the upstairs cabinet surfaces where single-service items are stored. Provide regular cleaning so that all equipment is maintained clean to sight and touch.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed moisture on the interior surfaces of stacked beverage containers behind the 2nd floor bar 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. Allow beverage containers adequate time to properly air dry before stacking.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed a hole in the hallway ceiling near kitchen bread storage.
The physical facilities shall be maintained in good repair. Repair this hole and maintain all areas of the facility in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floor of and in front of the walk in freezer. A sticky residue was observed beneath beverage syrups.
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 these areas, and provide regular cleaning so that all areas of the facility are maintained clean and free of dirt, debris, and other clutter.