3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Obseved cracked lids and broken corners off the lids on the rice and sugar containers. Person-in-charge started they ordered replacements today. Equipment and/or utensils contain improper materials.
To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the reach-in cooler not properly working. No food was being kept inside the cooler. The person-in-charge said a work order has been completed on this cooler. 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.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Observed sticker residue on clean dishes. Cooking equipment or pan surfaces are dirty.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed heating cabinet #1 with food debris. This cabinet could use a good cleaning. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection The towel dispenser in the mens room was not properly working. The person-in-charge replaced the batteries and the unit is now working.
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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dust on the blue wall beside the pop machine. Observed a build-up of dirt and debris.
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.