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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Shell egg cooler door is broken and duct taped. This has been put on a work order to be repaired.
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.
3717-1-06.4(A) / Repairing.
Repeat The caulking is missing on the wall of the dish rinse area. This has been put on a work order to be repaired.
The physical facilities shall be maintained in good repair.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 18-September-2015


The following violation(s) have been corrected since the last inspection.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils.
Equipment food-contact surfaces or utensils are dirty. Small prep cooler and hot holding.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans.
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(D)/Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces of shelf under dish rack, dish rail, shelf at food pass thru, and dish trays.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on wall throughout kitchen, grease area, pipes behind dishwasher, vent over dishwasher, and drain in the cooking area. A good all over cleaning is needed.
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.