3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Observed the warewashing sink (3-compartment sink) that was not cleaned at the required frequency at the time of inspection.
To prevent contamination, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment and utensils shall be cleaned: (1) before use (2) throughout the day at a frequency necessary to prevent recontamination (3) and if used, at least every twenty-four hours. Clean and maintain the warewashing sink to meet the requirements of this rule.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or hand drying device at the handwashing sinks 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. Provide approved hand drying for all handwashing sinks at all times.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the walk-in cold holding unit was less than ten foot candles (0-2) at the time of inspection. The walk-in had multiple light bulbs missing.
To encourage cleaning and for safety, the light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units. Provide lighting to meet the requirements of this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors in the following locations: (1) In the cabinet under the cappucino machine/sugar packets (Hi-C liquid spill). (2) Under the shelving in the walk-in cold holding unit (liquid spill). (3) Under the candy display shelves near the front windows.
To prevent health hazards, 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. The areas listed above shall be cleaned and maintained.