3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food are placed (ice machine and bin) at the time of inspection. The drainage lines from the ice machine and bin were connected at a T and had an air break from the floor drain.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food. The two drainage lines shall be separate and shall contain proper air gaps.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed multiple containers that were not being air dried at the time of inspection. Containers had some sanitizer residue on them and were stacked for storage.
To prevent contamination, 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. Containers shall be properly air dried before storing.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Repeat Observed single-service or single-use articles (paper cups at checkout register) that were not handled, displayed, or dispensed properly at the time of inspection.
To prevent contamination, single-service articles or single-use articles shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. The FSO has a built in cup dispenser under the front counter that is not in use. Discontinue displaying and dispensing cups exposed on the front counter.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Repeat Observed a wood shelf used for dirty utensils and equipment that was not constructed of approved materials at the time of inspection.
Because of deterioration and cleaning concerns, Where FSO activities are conducted, materials for indoor surfaces shall be smooth, durable, and easily cleanable; and nonabsorbent for areas subject to moisture. Shelving shall be made from approved material to meet the requirements of this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-July-2017
| Comments |
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| To help hold temperature and to prevent contamination, food products held in the prep cold holding unit shall be covered with lids when not in use. To prevent pests and other health hazards, employees shall avoid propping the back door open. A properly designed temperature measuring device shall be located in the warmest part of a cooling unit. A level 2 ODH certification in food safety shall be obtained for one operator with managerial duties. All violations documented on this report will be checked during next standard inspection. |