3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of non-commercail equipment in the Kosher kitchen (stove and microwave). 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed ice build-up in Freezer 2. Equipment and/or components are not maintained in good working order.
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.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed areas in the kitchen and storage areas with missing floor tiles.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink next to the serving area and in the dish room.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.2(D) / Handwashing aids and devices - use restrictions.
Observed soap and towels for handwashing at the service sink in the Kosher kitchen.
A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with handwashing aids and devices required for a handwashing sink.