No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 27-February-2017
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. OBSERVED: bar stools that are cracked or torn. REPAIR OR REPLACE. Discontinue use. All surfaces shall be smooth & easily cleanable. Corrected: Bartender removed from service 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(B)/Cutting surfaces. The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. To prevent a food borne illness . resurface or replace cutting boards that appear black from use CORRECTED: cutting boards were planed & acceptable Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. OBSERVED: Meat slicer that was dirty. and other food equipoment with food debris on them. Meat slicer & other food equipment shall be cleaned & sanitized after use & every 4 hours if used continuously to prevent the growrth of pathogens which could cause a food born illness. Clean & sanitize meat slicer and other food equipment CORRECTED: equipment was clean at the time of reinspection To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 27-Feb-2017 |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. OBSERVED: facility floors, equipment with food debris. Facility shall clean as necessary to prevent the attraction of pests that could cause a foodborn illness. 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. |
| Comments |
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| Reviewed with Ashleigh Roth |