3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed wet wiping cloth sitting on the prep table by the shake machine. When not in use wet wiping cloths should be stored in a sanitizer concentraion at the correct ppms. 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.
3717-1-04.1(Y) / Temperature measuring devices.
Did not observe a thermometer in the salad cooler (behind registers) and the frappe machine cooler.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of build-up on the sides of the grills. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Corrected During Inspection Observed the ice scoop under by the shake machine being stored inside with the ice. The handle was touching the ice. Person-in-charge placed the scoop in the holder. Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly.
Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of grease and food build-up on the floor under the grills and fryers.
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.