3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Hot dogs there more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Critical Observed a handwashing sink without water at the required temperature.One handsink up front has no hot water and the other takes a long long time to get up to temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Correct By: 30-Jul-2014
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Hand soap dispenser torn from the wall.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand soap easily usable.. Correct By: 30-Jul-2014
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Observed improper storage of stainless steel cleaner on top of the fountain syrup dispenser..
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. Correct By: 23-Jul-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Prep table lid is broken and duct taped. .
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. Correct By: 30-Jul-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Totes used for paper bags are dirty and broken..
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. Correct By: 30-Jul-2014
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Can opener, prep table seals on the bottom,front of fryer, sides of racks in the walk-in cooler, grease bucket on top of plastic bags,and equipment around fryer have excessive production build-up..
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Correct By: 30-Jul-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Ceiling vents through out the firm has dust build-up. Also grease build-up on the floor behind fryer..
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. Correct By: 30-Jul-2014
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-July-2014