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

3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety on cooling foods at the time of inspection.
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(B) / Person in charge: demonstration of knowledge.
Critical Observed the person in charge was unable to retain the label for the bag of tater tots located in the reach-in freezer at the time of inspection.
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 retain labels for foods. Provide a label for the bag of tater tots.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Observed food contact surfaces of multiple frying pans that were no longer easily cleanable at the time of inspection.
To prevent the growth of pathogens, Multi-use food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. Replace scored and damaged pans with pans that can be easily cleanable.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment (warewashing sink used to wash fruits and vegetables) at the time of inspection.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment (warewashing/culinary sink) in which food, portable equipment, or utensils are placed. Install a culinary sink that has a proper air gap.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials throughout the facility at the time of inspection.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. Recommend storing chemicals in a storage closet located near the restrooms.

3717-1-02.2(F)(2) / Fingernails - artificial
Corrected During Inspection Observed a food employee with polished nails without wearing gloves at the time of inspection.
To prevent contamination, unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Observed a food storage container of sugar that was not properly labeled at the time of inspection.
To prevent health hazards, 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. Provide the common name for the container.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Observed multiple personal food items not separated from the operations food items in the reach-in cold holding unit at the time of inspection.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Employee food items shall be separate from the operations food items.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (microwave) that was not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces (door seals) of the reach in cold holding unit that were dirty at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. The door seals for the reach-in cold holding unit shall be cleaned and maintained.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs in the dry storage area that were not properly shielded or coated where required at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Provide proper protection as required by this code.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the dry food storage area was less than ten foot candles (4) at the time of inspection.
To encourage cleaning and for safety reasons, 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 dry food storage areas and in other areas and rooms during periods of cleaning. Provide the appropriate lighting as required by this rule.
3717-1-06.2(I)(2) / Lighting - intensity (20)
The light intensity inside equipment (reach-in freezer), or areas used for hand washing or equipment or utensil storage was less than twenty foot candles (4-6) at the time of inspection.
To encourage cleaning and for safety reasons, the light intensity shall be at least twenty foot candles (two hundred fifteen lux): inside equipment such as reach-in and under-counter refrigerators and at a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas used for hand washing, warewashing, equipment storage, or utensil storage. Provide proper lighting to meet the requirements of this rule.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles (18) at the time of inspection.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide proper lighting to meet the requirements of this rule.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed a damaged floor tile covered with purple tape under the oven at the time of inspection.
The physical facilities are not being maintained in good repair. Particles of food left in the crack and crevices of the floors that may attract pests, the physical facilities shall be maintained in good repair. Repair the damaged floor tile that is located under the oven.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items throughout that facility at the time of inspection.
To prevent health hazards, the premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Remove unnecessary items from the facility.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Other

Inspection Date: 03-March-2016