3717-1-03.5(C)(3) / Food labels - bulk food
Observed the blueberry fritters in the baked goods display for customer self-service that was missing a proper label at the time of inspection. The current ingredient/label list was missing the blueberry fritter food item.
To prevent health hazards, bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. Provide an updated list of labels for the food items that are on display for customer self service. Food label information shall include: (a) The common name of the food, or an adequately descriptive identity statement; (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (c) An accurate declaration of the quantity of contents; (d) The name and place of business of the manufacturer, packer, or distributor; (e) The name of the food source for each major food allergen contained in the food, unless listed in the ingredients; (f) Nutritional information when required by law;
3717-1-06.4(A) / Repairing.
Observed the counter top area around the customer sink located near the coffee station not in good repair (torn splash guard/cracks in caulking) at the time of inspection
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair items above that are around the customer sink located near the coffee station.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris at the time of inspection in the following locations: (1) Underneath the ice machine located in the back of the kitchen. (2) Underneath the equipment located on the back service line. (3) In the cabinet located underneath the coffee brewer near the drain of the north handwashing sink.
To prevent health hazards, 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. The areas listed above shall be cleaned and maintained.