3717-1-03.2(K) / In-use utensils - between-use storage.
Observed the ice-scoop handle touching the ice.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed a wet wiping cloth being stored on a food contact surface. All wet wiping cloths should be stored in a sanitizer solution at the correct ppms.
(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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed foods in the two door freezer not protected from contamination.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed boxes of avocados being stored on the floor in the storage room.
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 frozen product being thawed on the counter. An employee moved the foods the walk-in cooler. TCS foods were not properly thawed.
TCS food shall be thawed as required in this rule.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Repeat Observed a few large pastic dishes with broken corners. These dishes can no longer be washed, rinished and sanitized properly.
To prevent contamination, materials that are used in the contruction 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(D) / CIP equipment - cleanability.
Observed build-up on the mixer. All clean in place equipment needs to be washed, rinsed and sanitized.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and (2) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surfaces throughout the fixed system are being effectively cleaned.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed the use of a non-commercial microwave in the kitchen. 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed the seal on the beverage air cooler torn.
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.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
The person-in-charge did not know how to measure the sanitizer concentraion in the dishwasher.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed clean plates and single use containers not properly 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.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or hand drying device at the handwashing sink in the employee restroom. Person-in-charge replaced the towels.
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.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas (lockers)
Observed employee's personal belonging stored on a top of boxes of foods.
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur.
3717-1-06.4(A) / Repairing.
Repeat Observed several water damaged ceiling tiles. The physical facilities are not being maintained in good repair.
The physical facilities shall be maintained in good repair.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed vents in the employee restroom and women's restroom with visible build-up. The ventilation system was not being properly cleaned.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.