3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed multiple wet wiping cloths stored on hooks/hangers. Observed a cloth to be used under a cutting board at the time of inspection.
To limit the growth of harmful organisms: (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; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. Begin to use and maintain wiping cloths to meet the requirements of this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed noncommercial microwaves were being used to prepare foods at the time of inspection. Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency (NSF or similar testing agency). When the current microwave equipment is no longer in good working order, replace with equipment that meets the requirements of this rule. Any new noncommercial equipment will not be approved by the licensor.