3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat CorrectedDuringInsp 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. CORRECTED: employee put in a sanitizing solution
(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.
3717-1-04.4(B) / Cutting surfaces.
OBSERVED:The surfaces of cutting board on sandwich prep table were severely scratched or scored and could not be effectively cleaned and sanitized. 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. Replace or resurface .
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. Correct By: 03-Aug-2018
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. (Hood screens). Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 03-Aug-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
OBSERVED: Non-food contact surfaces of equipment are dirty IE: soup pots, fronts of all cold holding units, prep tables,hot holding units have dried food debris. Clean all equipment.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 03-Aug-2018
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
CorrectedDuringInsp Observed no towels or hand drying device at the handwashing sink(s) in the publics men restroom and next to dishwasher. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided 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 placed towels at both hand sinks
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. Correct By: 10-Jul-2018
3717-1-06.2(E) / Handwashing signage.
CorrectedDuringInsp Observed no handwashing sign(s) posted at handwashing sink(s) used by customers in Ladies restroom.. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and customers. Post signage .CORRECTED: employee put signage in restroom.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. OBSERVED: Water leaking from ceiling in extra room. To prevent a contamination. Repair water leak.
The physical facilities shall be maintained in good repair. Correct By: 03-Aug-2018