3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Repeat Corrected During Inspection Observed several food items in the walk-in cooler and both make tables that were not properly covered to help prevent contamination.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed a non-commercial microwave. When it needs replaced, replace with an approved commercial microwave.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed a tear in the Horizon seriers cooler.
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.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 20-January-2016
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.3(C)/Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. |
| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to demonstrate proper knowledge of food safety and prevention. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. |
| 3717-1-04.4(H)/Warewashing equipment - clean solutions. Observed the 3 compartment sink not properly set up. The 3 compartment sink should be wash, rinse and sanitize. Each sink should be properly labeled.. The wash, rinse, and sanitize solutions shall be maintained clean. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed build-up on the pop nozzels. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed dust build-up on the vent on the sides of the ice machine, in the kitchen. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed build-up on the fan guards in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels at the handwashing sink in the employee restroom. 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. |
| 3717-1-07.1(A)/Poisonous or toxic materials: Storage: separation. Observed a bottle of windex being stored on a food contact surface. 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. . |