3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Multiple soiled wiping clothes were found being left out on counters at the time of inspection.
To prevent health hazards, (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes. Discontinue storing soiled clothes on counters.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed In-use utensils are improperly stored in the bulk ingredient containers at the time of inspection. single-use cups were being stored in the containers and scoops with the handles coming in contact with the product.
To prevent health hazards, during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Discontinue using single-use cups and storing scoops with the handles in the product.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed sauce containers, single use containers, and tupperware used for storing food 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. Discontinue using unapproved containers for food products.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a large amount of water on the floor in the walk-in beer cold holding unit at the time of inspection. PIC stated a refrigeration company is scheduled to repair the unit.
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. Investigate water and repair the cause.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of multiple equipment that were dirty at the time of inspection. The following surfaces were dirty: (1) between equipment on the cook line. (2) scale under microwaves (3) reach in pizza dough cold holding unit. (4) interior and gaskets of cold holding units. (5) shelving units in walk-in.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. The surfaces listed above shall be cleaned and maintained.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Observed equipment food-contact surfaces and utensils in the back of the kitchen were not being sanitized at the time of inspection. Utensils were being washed with soap and water and were not being warewashed (washed, rinsed, sanitized, air dried) at the time of inspection.
To prevent health hazards, equipment food-contact surfaces and utensils shall be sanitized. Discontinue only washing utensils and equipment. Sanitizing shall occur with the correct concentration and contact time.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Observed water treatment devices near the water heater not inspected or serviced as required at the time of inspection.
To prevent health hazards, a device such as a water treatment device or backflow preventer shall be inspected and serviced in accordance with manufacturer's instructions and as necessary to prevent device failure, and records demonstrating inspection and service shall be maintained by the person in charge. Service water filters or provide documentation they are being serviced.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer door without proper protection against the entry of insects and rodents at the time of inspection. The back screen door is not self-closing and tight-fitting.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors. Repair door to be self-closing and tight-fitting.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed the ventilation system that was not being properly cleaned or was creating a public health hazard at the time of inspection. The air vent above the office/ice machine was observed with an accumulation of dust and dirt.
To prevent health hazards, air vents shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of grease and debris on the hoods above the cook line at the time of inspection.
To prevent health hazards, 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 and maintain the exhaust hood.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on multiple areas of the facility at the time of inspection. The following areas were dirty: (1) shelving above service sink/warewashing area. (2) floors and walls behind fryer/cook line. (3) floors underneath center prep table. (4) floors underneath the food prep cold holding unit. (5) Floor and wall junctures throughout the facility. (6) all other hard to reach areas.
To preventhealth hazards, 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. The areas listed above shall be cleaned and maintained.