3717-1-03.2(M) / Wiping cloths - use limitation.
Observed the wiping clothes in the watress station being stored in a soapy water solution. Wet wiping cloths should be stored in a sanitizer solution at the correct concentration. Observed improper use and/or maintenance of wiping cloths.
(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.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed broken corners off plastic lids and pans. 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.
3717-1-04.1(D) / CIP equipment - cleanability.
Observed the large mixer with visible build-up. The facility's clean-in-place (CIP) equipment was not being properly cleaned and sanitized or monitored.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and (2) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surfaces throughout the fixed system are being effectively cleaned.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Did not observe a thermometer in the walk-in cooler, beverage air cooler and 2 door cooler storing raw meats. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink by the waitress area.
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 coffee dump sink.
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.
3717-1-06.4(A) / Repairing.
Observed excess condensation in the pie display cabinet.
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
The soap dispenser by the waitress station needs attached to the wall. .
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
Observed missing floor tiles in the grill area. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.