| 3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco. Observed employee eating, drinking, or using tobacco in non-designated area. Observed multiple personal coffee cups without proper lids & straws throughout facility. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Instructed PIC to properly have personal drinks with lids & straws to prevent contaminantion. Correct by next inspection.  |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Repeat Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths in multiple locations throughout facility being stored on counters, carts, etc. (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. Ensure when wet wiping cloths are not in use, to properly store in sanitizing solution. Correct by next inspection. |
| 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Observed improper storage of food items. Observed container of potatoes sitting on the floor in meat walk-in cooler. 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. Instructed PIC to properly store products up off the floor at least 6 inches. Correct by next inspection. |
| 3717-1-03.2(Y) / Miscellaneous sources of contamination. Corrected During Inspection Miscellaneous sources of contamination observed. Observed stainless steel containers being store/stacked on top of food products in walk-in coolers and in prep areas. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Instructed PIC to discontinue stacking foods in containers. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Repeat (CORRECTED DURING INSPECTION) Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed pre-cooked veggies in RS walk-in cooler without a date for which the product was to be expired or used by. -Observed turkey pieces with a use by date of 10/30 in RS walk-in cooler, Employee stating she had just sliced product yesterday and placed wrong date on system. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. PIC placed proper date mark on products during inspection. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Repeat Equipment and/or components are not maintained in good working order. Observed grip to Hobart meat slicer in puree room to have broken off spikes where food comes in direct contact. 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. Properly replace equipment. Correct by next inspection. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed condensor unit lines to be leaking in RS walk-in cooler. 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. Properly repair condensor lines. Correct by next inspection. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed flour scoop holder on top of stainless steel flour container to be cracked. 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. Properly replace scoop holder to flour. Correct by next inspection. |
| 3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. Repeat Cooking equipment or pan surfaces are dirty. -Observed 6-burner stove top to contain black redsidue accumulation. -Observed pizza pans to have black residue accumulation. -Observed inside of pizza oven to contain an accumulation of black burnt food residue on bottom. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Properly clean all cooking equipment and utensils to properly remove black carbon residue. Correct by next inspection. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Observed accumulation of soil residue on nonfood-contact surfaces. Observed seal to reach-in freezer on hot prep area of facility (service room) to contain food accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Properly clean seals to refrigerated units. Correct by next inpection. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Observed food storage racks in RS walk-in cooler to contain an accumulation of debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Instructed PIC to properly clean racks inside of refrigeration units. |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Repeat Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed single service trays near meat walk-in cooler to be stored upright. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Instructed PIC to properly store single service items inverted to protect from contaminants. Correct by next inspection. |
| 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. Observed 2- comp sink in cold prep area of facility to not contain sufficient 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). Instructed PIC to obtain an air gap twice the size of the diameter of the discharge pipe. to top of the collecting pipe. Correct by next inspection. |
| 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection The handwashing sink was not easily accessible. Observed handsink in hot prep area of kitchen to be blocked by rags and trashcan. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Ensure handsinks are accesible at all times. |
| 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The plumbing system was not properly maintained. Observed 2-comp sink's caulk to be in disrepair in cold prep area of facility. A plumbing system shall be properly maintained. Properly remove old caulk and replace with new. Correct by next inspection. |
| 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. Observed square hole in the wall between Dairy & Meat walk-in coolers. The physical facilities shall be maintained in good repair. Properly repair hole. Correct by next inspection. |
| 3717-1-06.4(A) / Repairing. Repeat The physical facilities are not being maintained in good repair. Observed condensor unit to walk-in freezer to be frozen creating stiligmites and condensation drippings on back wall. The physical facilities shall be maintained in good repair. Ensure walk-in freezer is properly repaired. Ensure foods that are stored underneath are not compromised by leak. PIC stating repairs have been made twice since previous inspection. Correct prior to next inspection. |
| 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. Observed corner on wall in between ice machine and Catering/Tray walk-in cooler to be duct taped. The physical facilities shall be maintained in good repair. Remove duct tape and make repairs properly as needed. Correct by next inspection. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. Observed wall behind pots and cooking equipment to contain an accumulation of food residue. 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. Clean walls throughout facility and remain in a cleanly state. Correct by next inspection. |
| 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. The ventilation system was not being properly cleaned or was creating a public health hazard. Observed vents throughout facility that contained an accumulation of dust and to the surrounding ceiling tiles as well. 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. Instructed PIC to properly clean vents throughout facility. Correct by next inspection. |
| 3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Observed plumbing fixtures that were not being kept clean and maintained. Observed mop sink to contain black slimy material in bottom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Instructed PIC to properly clean out mop sink. Correct by next inspection. |
| 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Repeat Corrected During Inspection Observed improper storage of poisonous or toxic materials. Observed handsanitizer container over prep area in hot prep area of kitchen. 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. PIC properly removed/relocated below prep area. |