3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking equipment not cleaned when required. Observed an accumulation of food residue and grease on the fry baskets and cooking equipment throughout the facility.

3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Observed single-use items being stored in bulk products and being used as a scoop throughout the facility.

3717-1-04.4(B) / Cutting surfaces.
Discolored cutting boards cannot be effectively cleaned and sanitized. If cutting surfaces are unable to be cleaned and sanitized effectively they shall be repaired or replaced.

3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed cardboard being used on the flooring in the walk-in and lining shelving throughout the facility. Cardboard can not be cleaned and shall be removed. Observed wood shelves throughout the facility.

3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed rubbermaid containers throughout (multiple discolored), sauce containers being reused, flower pot to transfer wings to fryer, etc. not used as intended by the manufacturer of the equipment (commercial use).

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed multiple dough containers with cracks and pits causing them to no longer be easily cleaned. Observed ice machine door not able to open and close easily (hitting exit door). Observed enamel paint on the large mixed chipped and in poor condition. Observed rusty shelving throughout the facility. Observed cracked containers in the mechanical dry storage area. Cracked containers in the freezer and dough cooler.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and other debris on the following equipment: interior of the cold holding units (gaskets, shelves, doors, etc.), shelving units throughout, bottom shelves of prep tables, behind, on, and inbetween equipment on the grill line, pizza press, scale on prep table, microwave, finishing table, etc. Equipment shall be maintained clean. Ensure Dough cooler is functioning properly, observed liquid (oil) at bottom of equipment.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors throughout the facility not maintained clean. Observed a build-up of grease behind the equipment on the cook line, mop sink area, behind prep table, walk-in doorway area, etc.