3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat CorrectedDuringInsp Observed improper use and/or maintenance of wiping cloths. OBSERVED: No sanitizing buckets and cloths not stored in a sanitizing solution. To prevent the growth and spread of pathogens to prevent a foodborne illness, wiping buckets shall be supplied and wiping cloths stored in a sanitizing solution. Supply wiping buckets with sanitizer & store wiping cloths in them.
(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. CORRECTED: Wipe buckets were made with appropriate sanitizing solution. 200 ppm
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. OBSERVED : No door on ice machine. To prevent contamination of ice from outside sources which could cause a foodborne illness. Repalce & keep door closed on ice machine.
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. Correct By: 28-Nov-2016
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat CorrectedDuringInsp Observed no towels or hand drying device at the handwashing sink(s). To prevent the transfer of pathogens which could cause a foodborne illness. Employees shall have a means to dry their hands after proper handwashing. Place disposable towels at hand sink.
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. CORRECTED: employee refilled empty towel holder