3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. On breading table flour and food debris was accumulatin in crevices on the food contact surface. This needs to be cleaned regularly to prevent build up.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Correct By: 08-Sep-2014
3717-1-07(B) / Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Spray bottles in storage room not properly labeled.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 10-Sep-2014
3717-1-07.1(A) / Storage: separation.
Critical Observed improper storage of poisonous or toxic materials. Bottle of germ-x was stored above ready to serve food items.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles . Correct By: 09-Sep-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Three door cooler not at the required minimum temperature of 41 degrees.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 15-Sep-2014
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Door seal on the reach in cooler was broken.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. Thermometer for the dish tank was broken. The temperature was checked with a working thermometer and was at the required temperature. The thermometer needs replaced.
(1) Utensils shall be maintained in a state of good repair or shall be discarded; (2) Food temperature measuring devices shall be calibrated as necessary to esnure their accuracy; (3) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Correct By: 15-Sep-2014
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. The seals on two of the drains on the three compartment sink were not holding water.
A plumbing system shall be properly maintained. Correct By: 15-Sep-2014
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Handwashing sink in kitchen did not have signage.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Correct By: 09-Sep-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-September-2014
| Comments |
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| Some hard to reach places need to be cleaned, such as corners and under coolers and counters. Remember to keep thermometers in all coolers please. Thank you |