3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
There was no test strip available for testing the utensil surface temperature of the hot water sanitizing dish tank. To ensure proper sanitizing of food contact surfaces, test strips must be available.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Lids on prep tables were observed with broken hinges and in poor repair. Equipment shall be maintained in good repair and proper adjustment.
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.
3717-1-04.4(B) / Cutting surfaces.
Observed cutting boards on prep tables with stains and scores. These shall be resurfaced or replaced to allow for effective cleaning and sanitizing.
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.
Corrected During Inspection Observed some non-food contact surfaces of equipment with build up of residue and food debris. All equipment surfaces must be cleaned as frequently as necessary to prevent build-up.Employee corrected by wiping down equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed containers stacked together on drying racks that were still wet from being washed. Equipment and utensils shall be air-dried to allow for adequate draining before contact with food.
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.