| 3717-1-03.2(Y) / Miscellaneous sources of contamination. (CORRECTED DURING INSPECTION) Miscellaneous sources of contamination observed. -Observed an open stack of coffee filters in the dry storage area having visible mold growth present on both top and bottom surfaces. PIC discarded. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).  |
| 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 shell eggs being stored above ready-to-eat foods in the 2-door cooler. PIC relocated. 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. |
| 3717-1-03.2(M) / Wiping cloths - use limitation. (CORRECTED DURING INSPECTION) Observed improper use and/or maintenance of wiping cloths. -Observed wet wiping cloths lyin on prep surfaces in kitchen instead of returned to a sanitizer solution between uses. (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. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical (CORRECTED DURING INSPECTION) Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. -Observed an opened package of deli lunch meat which bore no date mark. PIC discarded. 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. |
| 3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics. (CORRECTED DURING INSPECTION) Equipment and/or utensils contain improper materials. -Observed a knife in the lock box having peeling plastic tape on the handle. To prevent contamination, materials that are used in the construction 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. |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. -Observed a non-commercial GE black and stainless microwave Equipmente may be used until no longer functional. When replacement becomes necessary, replace only with commercial-grade versions. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical (CORRECTED DURING INSPECTION) Equipment food-contact surfaces or utensils are dirty. -Observed an accumulation of dried food residue on the counter-mounted can opener blade. PIC removed for cleaning at time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical Repeat 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 the food preparation sink to have no air gap between the discharge pipe and the drain flood level rim. 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: 29-Aug-2018 |