3717-1-02.2(E)(1)(c) / Hand antiseptics - approved
Observed a food employee applying a hand antiseptic without properly washing their hands. Hand sanitizer was found in the women's resstroom, instead of soap.
To prevent contamination, hand antiseptics shall be applied only to hands that have been cleaned as specified under paragraph (B) of this rule.
3717-1-04(F) / Sponges - use limitation.
Observed sponges being used to clean food contact surfaces.
To prevent pathogen harborage and illness, sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. George Forman grill is not approved to be used in a licensed kitchen. Remove.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Two upright freezers are not commercial grade. When replaced replace with commercial grade equipment. All new equipment must be commercial and specification sheets sent to the health department.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.in the kitchen/
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces on the exhaust hood vents.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized. No sanitizer found at the bar area.
Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-06.2(I)(2) / Lighting - intensity (20)
The light was out in the True refrigerator..
The light intensity shall be at least twenty foot candles (two hundred fifteen lux): at a surface where food is provided for customer self-service such as buffets or salad bars or where fresh produce or packaged foods are sold or offered for human consumption; inside equipment such as reach-in and under-counter refrigerators and at a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas used for hand washing, warewashing, equipment storage, or utensil storage.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Two lights out in the exhaust vent over the grill and stove.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.