3717-1-06.1(A) / Floors, walls, and ceilings.
Ceiling tiles in food prep room are not a smooth, durable, non-absorbent surface. Replace these tiles with smooth, non-porous, durable tiles to ensure an easily cleanable surface.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 13-January-2017
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Observed tools/repair materials stored along with pop bottles, pizza boxes, atc. Ensure adequate eparation and storage of food/food service items. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). |
| 3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. Observed hot water sanitizing dish machine in use, and facility does not have irreersible thermometers to ensure minimum sanitizing temperature of 180 degrees is reached. A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. |
| 3717-1-04.4(L)/Mechanical warewashing equipment - hot water sanitization temperature Dish machine not reaching minimum sanitizing temperature of 180 degrees. Only reaching 168 degrees. Do not use dish machine until maintained to ensure 180 degree rinse temp. Repair immediately for use. To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F. |
| 3717-1-04.5(B)/Equipment food-contact surfaces and utensils - cleaning frequency. Observed a build up of debris on the inside of the fryer. Clean regularly to prevent build up and contamination of food. Observed build up on inside of ice bin. Clean this food contact surface more frequently to prevent potential mold build up. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. |
| 3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed pizza boxes stored on the floor in the prep room. Single use food service items must be stored at least 6 inches off the floor to rpevent contamination of a food contact surface. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build up of debris on walls and other hard to reach areas. Clean regularly and as needed to prevent build up and potential to attract pests. 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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| Pizza boxes off the floor (bottom 3 boxes are not used) Non food contact equipment has been removed from food storage area. Dish machine operating properly. 186 degrees F sanitizing. Please submit a list of new equipment (Make and Model Numbers) to our office. Thanks! |