| 3717-1-03.2(L) Corrected During Inspection Repeat Linens are being inappropriately used in contact with food. Cloth linens over acidified rice Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use.  |
| 3717-1-03.2(M) Corrected During Inspection Repeat Observed improper use and/or maintenance of wiping cloths. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
| 3717-1-03.2(Y) Corrected During Inspection Miscellaneous sources of contamination observed. Food prep was being conducting on a tray over a garbage can Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). |
| 3717-1-04.1(KK) Repeat Equipment is not approved by a recognized testing agency. Non commercial grade microwaves Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. |
| 3717-1-04.2(I) Repeat There is no test kit available for measuring the concentration of the sanitizer. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. |
| 3717-1-04.4(P) The sanitizer concentration is not being monitored with a test kit or other device. To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. |
| 3717-1-04.5(A)(1) Critical Repeat Equipment food-contact surfaces or utensils are dirty. Observed mold in the ice machine. Dirty knives on clean knife rack To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-05.1(O)(1) Corrected During Inspection Critical The handwashing sink was not easily accessible. Handsink contained cleaning supplies and tools To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 3717-1-06.4(B) Repeat Observed a build-up of dirt and debris. Dirty fan guards, walls, floors, and hard to reach areas 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. |