The following violation(s) have been corrected since the last inspection.
3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee donning gloves for food preparation without washing hands between tasks at time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed employee eating, drinking, or using tobacco in non-designated area. An uncovered employee drink was on the preparation table at time of inspection. To prevent contamination, employee drinks shall have lids when along the preparation areas. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-02.3(C)/Hair restraints - effectiveness. Observed food preparation employee did not have their hair effectively restrained at time of inspection. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed the PIC unable to demonstrate proper re-heating procedures at time of inspection. To prevent health hazards, provide additional training to all employees. Especially regarding re-heating procedures. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-02.4(C)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the FSO without all properly signed employee reporting agreements at time of inspection. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw fish was stored over RTE beef in the walk in cooler at time of inspection. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.2(D)/Food storage containers - identified with common name of food. Food storage containers are not properly labeled. Observed an unmarked spray bottle above the preparation cooler at time of inspection. To prevent health hazards, label all food containers. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(Y)/Miscellaneous sources of contamination. Observed miscellaneous sources of contamination. Sticky fly tape was hanging from the ceiling in the kitchen in two unapproved locations at time of inspection. To prevent health hazards, hang fly tape in locations that will not lead to contamination. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (tomatoes, lettuce, beans, salsa). To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.2(I)/Sanitizing solutions - testing devices. There is no test kit available for measuring the concentration of the sanitizer. Observed the FSO without a sanitizer test kit at time of inspection. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (chip warmer, shelving, ice machine, cooking equipment, reach in cooler, and preparation coolers). To prevent contamination, thoroughly clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A)/Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. Observed ware washed food containers stacked together wet without being air dried at time of inspection. To promote proper sanitization, air dry all equipment before stacking. 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.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection. To prevent contamination, thoroughly clean the floors. 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.
3717-1-06.4(L)/Removing dead or trapped birds, insects, rodents, and other pests. Observed the presence of dead pests or insects. There were an excessive amount of dead flies trapped on sticky tape hanging throughout the kitchen at time of inspection. To prevent health hazards, remove/replace the fly tape. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspection Information