3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Repeat Observed employee drinks had lids and straws, but were stored on ledges ABOVE food prep areas. Employee drinks shall have a lid and straw and be stored in areas where they cannot contaminate foods by spilling.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Observed a spray bottle of water that did not have a label. Observed several containers of flour, cornmeal, and other spices that lacked labels. Label ALL food containers to prevent accidental misuse.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed souffle cups throughout the facility used to distribute foods/sauces. Observed handled scoops with their handles in the foods. Handles used to dispense foods shall have a handle and be stored with the handle out of the food to prevent/minimize bare hand contact with any foods. DO NOT USE SOUFFLE CUPS TO DISTRIBUTE FOODS/SAUCES. Recommend purchasing ladles as necessary for sauces.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed containers of sugar stored directly on the floor in the dry storage area. At the time of inspection this container was moved to a shelf. Store foods and clean equipment at least 6 inches off of the ground to prevent contamination from splash and spilling.
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.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Observed that the facility had a container of sugar that was open and not covered. Keep all foods properly covered to prevent any dust or debris from falling into foods.

3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed that the facility was using rags under and around cutting boards to prevent chicken from cross contaminating any surfaces. Rags are not smooth and easily cleanable. Rags will hold moisture and allow for bacteria growth. Use rubber mats or another surface that is smooth and easily cleanable.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.4(B) / Cutting surfaces.
Repeat Observed scoring on several cutting boards. Replace or resurface scored/stained cutting boards to allow easy cleaning.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed that the can opener had metal shavings building up behind the blade and the can opener holder had several metal shavings and food debris stuck inside. The facility cleaned the can opener at the time of inspection. CLEAN CAN OPENER THOROUGHLY AND OFTEN TO PREVENT ANY SHAVINGS FROM FALLING INTO FOODS.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed pans that were stacked prior to fully air drying. Allow food contact utensils to fully air dry prior to stacking, this will prevent water logging the containers and food from contacting sanitizer directly.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.