3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (microwaves, toaster, crock pot, george foreman grill, gladware containers) 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. Replace unapproved equipment with equipment that has been approved by a recognized testing agency (NSF or similar). If equipment is not used for the operation they shall be removed from the facility.
3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Observed the preparation cold holding equipment that did not contain a thermometer at the time of inspection
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. The PIC correctly placed a proper thermometer in the unit.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the 4 door reach-in cold holding unit not maintained in good working order at the time of inspection. Equipment was unable to hold cold foods below the required temperature. No food items were found in the equipment.
To prevent health hazards, 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. Repair equipment to be in good working order.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed warewashing machine in the main kitchen area not maintained in good working order at the time of inspection.
To prevent health hazards, 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. Repair warewashing machine to be in good working order. FSO will use the warewashing machine in the bar area until repaired.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Repeat Observed cooking equipment (popcorn machine) with a build up of food debris at the time of inspection.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. The popcorn machine shall be kept clean without an accumulation of oil, butter, or other food debris.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed cleaned equipment (plastes, bowls, etc.) not properly stored on the storage rack near the cook line at the time of inspection.
To prevent contamination, cleaned equipment and utensils shall be properly stored in a self-draining position that allows air drying and covered or inverted. Discontinue not properly storing plates, bowls, etc. on the storage rack.
3717-1-05.4(R) / Removal - frequency.
Observed an accumulation of refuse, recyclables, or returnables at the waste recptacle in the front parking lot at the time of inspection.
To p[revent health hazards, refuse, recyclables, or returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Remove overflowing trash from the recptacle in the front parking lot.
3717-1-06.4(A) / Repairing.
Repeat Observed multiple floor tiles under the cooking line and under the ice machine to be damaged or missing at the time of inspection.
To allow for easy cleaning, floors of a FSO shall be smooth, durable and easily cleanable. Repair the flooring to meet the requirements of this rule. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris at the following locations at the time of inspection: 1) floors under the cooking line. 2) floors under the ice machine 3) floors in the dry storage room (around the reach-in freezer). 4) floors in the walk-in cold holding unit. 5) other hard to reach areas within the facility.
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 them clean by creating a cleaning schedule/log.