| 3717-1-02.2(C) / Hands and arms: when to wash Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Male employee was observed not washing hands prior to putting on gloves. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.  |
| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC is level 2 trained, however; PIC had critical violations of time temperature controlled foods for safety out of temperature and PIC could not correctly answer questions on cooling parameters, To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. |
| 3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. PIC believes there are signed employee illness reporting agreements. However, PIC was unable to provide signed agreements for sanitarian's verification. Emailed another employee illness reporting agreement. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Correct By: 15-Feb-2018 |
| 3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Emailing another norovirus clean-up procedure. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. |
| 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw ground beef in the cooler next to the grill without a lid. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. Observed sliced American cheese, two pounds between 44.6*F - 48.1*F and blue cheese, 8 oz., at 44.2*F in the drive-thru prep table. PIC voluntarily destroyed both cheeses. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. |
| 3717-1-04.1(Y) / Temperature measuring devices. Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. In the salad refrigerator at the front counter, a thermometer was missing. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Correct By: 15-Feb-2018 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Oven handle was badly burnt on the right side. Unable to properly clean and sanitize. 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-Feb-2018 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. A large ice accumulation on the pipes in the freezer unit in the walk-in freezer. 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-Feb-2018 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surface of the inside top of the microwave.. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 15-Feb-2018 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surface in the oven. An excessive build-up of black burned on food production. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 15-Feb-2018 |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Single service salad containers in storage area were not properly protected by being covered or inverted. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Correct By: 15-Feb-2018 |
| 3717-1-04.8(F) / Storage - prohibitions. Cleaned, sanitized equipment and utensils were being splashed from spray of handwashing sink. Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Installation of splash guard is recommended. Correct By: 15-Feb-2018 |
| 3717-1-04.8(G) / Kitchenware and tableware - handling. Kitchenware, or tableware were not handled, displayed, or dispensed properly. Utensils located in clean storage next to the three compartment sink were not stored so that contamination of food-contact and lip-contact surfaces is prevented. Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. Correct By: 15-Feb-2018 |
| 3717-1-05(H) / Capacity. The water source and system is not of sufficient capacity to meet the peak water demands. Observed insufficient hot water to last past the morning start-up. Warewashing sink was 86*F and handwashing sink was 86*F. Sanitarians informed PIC to find a means to heat water to have proper warewashing temperature of 110*F. To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. Correct By: 15-Feb-2018 |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Pipe out of walk-in cooler, located under the three compartment sink did not have a proper air gap. To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Correct By: 15-Feb-2018 |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. An insufficient air gap was observed in the location of the prep sink. The pipe from the sink was setting on top of the drain pipe. To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Correct By: 15-Feb-2018 |
| 3717-1-06.1(I) / Light bulbs - protective shielding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed light shield in dish washing area open. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Correct By: 15-Feb-2018 |
| 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. A ceiling panel located near the back door had open insulation showing. The physical facilities shall be maintained in good repair. Correct By: 15-Feb-2018 |
| 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. The wall-floor junction located in the walk-in cooler on the right side had water, food scraps and what appeared to be mold. The physical facilities shall be maintained in good repair. Correct By: 15-Feb-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of standing water underneath the three compartment sink. 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. Correct By: 15-Feb-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of standing water located in the mop closet. 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. Correct By: 15-Feb-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of food spillage around and under the frosty machine near the front counter. 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. Correct By: 15-Feb-2018 |
| 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. The ventilation system was not being properly cleaned. Dust was observed on the vents located above the three compartment sink. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Correct By: 15-Feb-2018 |
| 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Repeat Corrected During Inspection Observed improper storage of poisonous or toxic materials. Oven cleaner was observed setting on top of the ice machine. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. . |