| 3717-1-02.2(C) / Hands and arms: when to wash Critical Food employee(s) did not wash hands in situations that specifically require them to do so. At time of inspection, the person in charge (PIC) did put on gloves without first washing hands and the PIC also handled money before serving potatos to to clientele 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.  |
| 3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. At time of inspection, the person in charge PIC did not appear to have any hair restraint on To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. |
| 3717-1-02.4(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands Critical The person in charge did not ensure that employees were effectively cleaning their hands as required. At time of inspection, PIC did not demonstrate proper knowledge of when to wash hands while serving food To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. |
| 3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics. Equipment and/or utensils contain improper materials. At time of inspection,the Hobart refrigerator had rusty shelves that needed replaced or refurbished. To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. |
| 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. At time of inspection, a fan with dirt and dust residue was observed on floor and needed cleaned Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency Cooking and/or baking equipment is not cleaned at the required frequency. At time of inspection, Amana microwave had food residue inside it that needed cleaned Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. |
| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature At time of inspection, hand wash sink achieved temperature of only 85 degrees F after running for two minutes. A handwashing sink shall be equipped to provide water at a temperature of at least on hundred degrees F through a mixing valve or combination faucet. |
| 3717-1-06.1(M) / Outer openings - protected. Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. At time of inspection, the window beside the three compartment sink had a punture in the screen that was capable of allowing insects to enter the food service and needed repaired To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. |