3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items (boxes of pepperoni in the walk in cooler) were not stored at least 6 inches above the floor at the time of inspection..
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment for salad prep did not contain a functional 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. Replace the non-functioning thermometer with one that is functional and accurate.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed equipment components (catch trays for the pizza oven) were absent at the time of inspection.
Equipment components shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the missing catch trays for the pizza oven.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment components (door seal to pizza prep line cooler) was not intact at the time of inspection..
Equipment components such as seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn seal for this equipment.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of residue on nonfood-contact surfaces of the table around the can opener at the time of inspection.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the residue from around the can opener and provide regular cleaning that maintains all equipment clean to sight and touch.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt along the wall behind the warewashing sink at the time of inspection..
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.