3717-1-03.2(R) / Food storage - prohibited areas.
Observed food stored in an unapproved location of the walk-in freezer at the time of inspection.
To prevent contamination, food may not be stored in areas under leaking water lines, including under lines on which water has condensed. Discard all food contaminated by dripping condensate.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (multiple reach-in freezers, 2 chest freezers, microwave) at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove all equipment that has not been approved by a recognized food equipment testing agency.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Observed cold holding equipment (reach in cooler) did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
To ensure that this equipment maintains TCS foods at an acceptable temperature, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed the floor of the walk-in cooler and the floor (loose tiles) in front of the kitchen handwashing sink were not smooth and easily cleanable at the time of inspection.
Floors shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat Observed floor and wall junctures under the warewashing sink and inside the walk-in cooler were not properly coved or closed at the time of inspection.
So that they are easier to clean, the floor and wall junctures shall be coved and sealed. Reattach and reseal the missing cove molding.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on floors throughout the facility (interior surfaces of the walk-in cooler, back dry storage room) at the time of inspection.
To reduce sources of contamination that may attract pests, 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.