3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Did not observe a proper air gap on the prep sink at the pizza station. Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed vents in the kitchen with visible build-up. The ventilation system was not being properly cleaned or was creating a public health hazard.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 06-October-2017
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-03.2(K)/In-use utensils - between-use storage. Observed utensils stored in water. In-use utensils are improperly stored. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. |
| 3717-1-03.2(M)/Wiping cloths - use limitation. Observed a wet wiping cloth sitting on a food prep table. 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. |
| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed boxes of chips stored on the floor in the storage room. Observed improper storage of food items. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed foods in the walk-in cooler above 41F, Salad 47F, Cheese 45F, Turkey 47F. All the TCS foods were moved to the reach-in coolers. TCS foods were not being held at the proper temperature. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-03.4(I)(2)/Time as a public health control - four hour time limit Did not observe a time of expiration on the ingredients in the salad bar. Observed improper use of time as a public health control for up to four hours. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the walk-in cooler not properly working. The fan unit was observed with ice build-up. 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. |
| 3717-1-07.1(A)/Poisonous or toxic materials: Storage: separation. Observed chemical spray bottles stored on shelves with clean dishes. The person-in-charge moved the chemicals. Observed improper storage of poisonous or toxic materials. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. . |