3717-1-03.2(K) / In-use utensils - between-use storage.
Observed the handle of the nut scoop touching the nuts. The handle should be stored with the handle above the food.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed boxes of food, to go containers, clean dishes all stored directly on the floor in the downstairs kitchen and coolers.
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(C) / Thawing - temperature and time control.
Observed fish being thawed at room temperature. TCS food shall be thawed: (1) Under refrigeration that maintains the food temperature at 41°F less; (2) completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow the food to exceed 41°F, or for a period of time that does not allow thawed portions of raw animal food requiring cooking to exceed 41°F; (3) As part of a cooking process if the food that is frozen is cooked to the proper temperature, or thawed in a microwave and immediately transferred to conventional cooking equipment with no interruption in the process; or (4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual order.
TCS food shall be thawed as required in this rule.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed sliced oranges stored in a single use container.
To prevent contamination, materials that are used in the construction 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(KK) / Food equipment - certification and classification.
Repeat Observed the use of non-commercail equipment, toaster, crookpots, panini press, fridge/ freezer, microwaves etc. Equipment is not approved by a recognized testing agency.
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.
Repeat Observed the upstair kitchen test strips needing replaced.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Did not observed three drain plugs in both kitchens. 2 drain plugs were observed in both kitchens. To ensure proper dishwashing, 3 drain plugs need to be used.
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)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed dust on the fan in the upstairs kitchen.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed clean dishes and single use containers not inverted to help prevent contamination.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.4(A) / Repairing.
Observed part of the ceiling tiles in the upstairs kitchen needing repaired.
The physical facilities shall be maintained in good repair.