[?] A summary of the violations found during the inspection are listed below.

3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Corrected During Inspection Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed containers of antifreeze and motor oil stored in close proximity to single service beverage containers at the time of inspection.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Operator moved the bottles of antifreeze and motor oil to an approved location at the time of inspection.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed side panel for TurboChef Oven 151971 was hanging loose and showed an accumulation of dust at the time of inspection.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Clean the side panel to this oven and repair it such that the side panel is maintained securely attached to the oven. PIC stated that a service call has been made for repair.


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 26-December-2013


Comments
Operation maintains a written policy regarding employee illnesses. PIC is knowledgeable of signs and symptoms that exclude employees from working with food. PIC is responsible for reviewing illness policy with employees on an annual basis.
Discussed the use of an approved backflow prevention device for the water supply to the service sink. Backflow devices for the building water supply and for the fryer sprayer were inspected within the past year.
Every 4 hours, ensure that all in use food equipment is washed, rinsed, sanitized, and allowed to air dry.