3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Observed open bag of fries in fry freezer that had a broken lid with exposed, crumbling insulation. To prevent possible contamination, food shall be stored where it is not exposed to such sources of contamination. Employee corrected by moving all food to another freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed reach in fry freezer with a lid that is in poor repair and has crumbling insulation exposed. Also observed walk in freezer door that is bent and has improper seal. Equipment shall be maintained in good condition and adjusted to manufacturer's specifications.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment with an accumulation of food residue and grime. Areas include hard-to-reach spots under equipment and shelves and door handles of coolers and microwaves. These surfaces shall be kept clean to sight and touch.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(A) / Repairing.
Observed broken tiles thoughout facility and poor grout between tiles throughout kitchen and storage areas. The physical facilities shall be maintained in good repair.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors and walls in need of cleaning. Observed accumulation of residue and splashes on walls and floors. Observed ceiling tiles with accumulation of dust. The physical facilities shall be kept clean to sight and touch.
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.