| 3717-1-03.2(K) In-use utensils are improperly stored (ice scoop). 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) Observed improper storage of food items (bags of rice on stock room floor and bags of panko left open)). 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(S)(1) Observed re-use of single-service or single-use articles (discontinue storing products in tin cans) . Single-service and single-use articles may not be reused. |
| 3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are dirty (bulk food storage containers, reach in cooler behind line, ice machine and slicer). To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(3) Observed food build up on stock room storage shelves, inside freezer and freezer gaskets. Clean interior and exterior of reach in freezer. Cover and or repaint storage shelves. |
| 3717-1-06.4(A) The physical facilities are not being maintained in good repair (floors, walls, and ceilings where tiles are missing and or damaged or where there are exposed holes.. The physical facilities shall be maintained in good repair. |
| 3717-1-06.4(A) The physical facilities are not being maintained in good repair. The physical facilities shall be maintained in good repair. |
| 3717-1-06.4(A) Repeat The physical facilities are not being maintained in good repair (floors, walls, and ceilings where tiles are missing and or damaged or exposed holes). The physical facilities shall be maintained in good repair. |
| 3717-1-06.4(B) Observed a build-up of dirt and debris (floors, walls, and ceilings. Including walk in cooler, stock room, and under all equipment. 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. |
| 3717-1-06.4(B) Repeat Observed a build-up of dirt and debris (under and behind all equipment 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. |