| 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed improper storage of food items. Observed foods in boxes placed directly on the floor in the Kolpak walk-in freezer. 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. Correct By: 28-Dec-2017  |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Repeat Equipment is not approved by a recognized testing agency. Observed a white Kenmore noncommercial refrigerator in the facility. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Equipment may be used until it no longer functions as required. When equipment is not longer functional, replace only with commercial-grade equipment. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed a severely cracked beige food storage tub in use inside the Kolpak walk-in cooler. Observed a severely worn food scoop with a blue handle which was no longer smooth and easily cleanable. Observed a clear plastic food storage bin with clean utensils inside (being stored in a cabinet above the coffee machines) which was excessively dirty and/or worn. 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: 04-Jan-2018 |
| 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed a fan guard above the kitchen cook line to have a broken/missing vent fin. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: 11-Jan-2018 |
| 3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical Corrected During Inspection Observed the sanitizer solution in wiping cloth bucket to measure 200 ppm and 64.3*F. Instructed PIC to use 50-100ppm solution and water at a temperature between 75-100*F. |
| 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Observed a handwashing sink without water at the required temperature. Observed no hot water flow to the white hand washing sink in the facility kitchen. PIC reports the line has frozen. This has not affected hot water availability at the Hobart dishwasher or at the 3-compartment sink. To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Correct By: 04-Jan-2018 |
| 3717-1-05.1(S)(2) / Plumbing system - maintained in good repair. The plumbing system was not properly maintained. At time of inspection, the 3-compartment sink was not maintained correctly; cold water flow was not able to be fully shut off. A plumbing system shall be properly maintained. Correct By: 11-Jan-2018 |
| 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. Observed the rear receiving doors to not offer sufficient protection against pest entry. The two rear doors do not meet completely in the center and as a result there is light and air passing between. 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. Correct By: 04-Jan-2018 |
| 3717-1-06.4(A) / Repairing. The physical facilities are not being maintained in good repair. Observed the Kolpak walk-in freezer to be in need of maintenance as evidenced by an excessive accumulation of ice on the walls and ceiling. The physical facilities shall be maintained in good repair. Correct By: 11-Jan-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris along the coving between the floor and walls of the facility kitchen. Special attention should be paid to the areas below the prep tables and the vegetable prep 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: 04-Jan-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. 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: 04-Jan-2018 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dust on ceiling and ceiling fixtures in the kitchen. Observed collection of dust on water sprinklers, fan guards, and hanging utensil rack. 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: 04-Jan-2018 |
| 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 an accumulation of dust on the discharge fan above the Hobart dish washer. 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: 04-Jan-2018 |
| 3717-1-06.4(F) / Drying mops. Observed mops being dried using an unapproved method. Observed a mop placed into a white plastic bucket after use instead of hung to air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Correct By: 28-Dec-2017 |