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.
3717-1-04.8(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.
3717-1-06.1(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.
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.