3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths were used to line one of the reach-in beer coolers behind the bar at the time of inspection. Observed multiple wiping cloths that were not properly being stored in sanitizer solution at the time of inspection.
To prevent health hazards, cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily. Containers of chemical sanitizing solution 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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (microwaves, toaster, Rival Flat-top griddle, crock pots) at the time of inspection that was not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed glass tender machine (glassware machine behind the bar) to be damaged at the time of inspection. The Sanitizer feeder was broken. Equipment and/or components are not maintained in good working order.
Glass Tender warewashing 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. Discontinue using the ware washing equipment until machine is repaired and proper washing (with a detergent), rinsing, and sanitizing properly.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed ice bucket was not maintained in good working order and held together by tape at the time of inspection.
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. Replace the ice bucket with an approved food grade container. Make sure the container is labeled ICE ONLY.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment components (2 torn door seals for reach in freezer in the storage area) were not intact at the time of inspection.
To ensure that this equipment continues to function properly, equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn door seals for the reach-in freezer in the storage area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment component (torn door seal for reach in freezer in the kitchen) was not intact at the time of inspection.
To ensure that this equipment continues to function properly, equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn door seal for the reach-in freezer in the kitchen.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Observed the interior of Glass Tender (bar machine) and main kitchen warewashing equipment and components were not cleaned at the required frequency. Warewashing machines were dirty at the time of inspection.
To prevent contamination, a warewashing machine shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every twenty-four hours. Clean the ware washing machines.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Observed thermometer gauges were not kept in good repair (reading -55 degrees F) on the glass tender warewashing machine at the time of inspection.
To ensure proper warewashing, water temperature measuring devices on ware washing equipment shall be maintained in good repair and be accurate within the intended range of use. Repair the temperature measuring gauge on the glass tender warewashing equipment. Equipment shall not be used until repaired and cleaned.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-use articles. Observed sour cream containers were being re-used for storing other foods at the time of inspection.
To prevent contamination, single-service and single-use articles may not be reused. Sour Cream containers are packaging material and shall not be re-used for storage of other foods. On/y approved commercial grade equipment and utensils shall be used in a licensed FSO. Discontinue re-using the sour cream containers.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed interior Non-food contact surfaces of the reach-in beer coolers were dirty at the time of inspection
To prevent contamination nonfood-contact surfaces of equipment shall be kept clean. Clean the interior of the beer coolers behind the bar.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Observed the cooking equipment nonfood-contact surfaces to be very dirty at the time of inspection.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all the cooking equipment (sides, catch trays, anywhere in need of cleaning). Recommend developing a cleaning log or schedule.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Observed utility service lines and pipes that were improperly exposed or installed on the floor behind the bar. Service lines are preventing floors from being properly cleaned at the time of inspection.
Utility service lines and pipes may not be unnecessarily exposed, may not be installed on the floor, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Re-install all drainage, utility, soda lines, etc. to be up off the floor (recommend 6 inches) to allow for floors to be easily cleaned.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs that were not properly shielded or coated within the Nacho and pretzel equipment at the time of inspection.
To prevent contamination, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Replace all lighting in equipment and over food preparation areas (if needed) with lighting that meet the requirements of this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink located behind the bar.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink behind the bar at the time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris at the following locations at the time of inspection: 1) floors under the cooking line and walls behind cooking line 2) floors and walls behind the bar including under all the equipment, 3) floors under the ice machine.
To prevent contamination and possible pest infestation, 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 the above locations and maintain clean by creating a cleaning schedule/log. Cleaning frequency of facility must improve.