| 3717-1-03.4(I)(2) Critical Observed improper use of time as a public health control for up to four hours, Observed chicken under time without temperature control that did not have time chicken was removed from hot holding. To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control; (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.  |
| 3717-1-04.1(H) Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance, observed cardboard surface used as storage rack. Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. |
| 3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are dirty, observed ice machine food contact surface to be dirty. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(1) Critical Equipment food-contact surfaces or utensils are dirty, observed chips container with build up of residue. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(3) Non-food contact surfaces of equipment are dirty, observed raw fluid build up in freezer cooler units. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.8(E) Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored, Observed plates and utensils stroed improperly in prep area. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |
| 3717-1-06.3 (C)(2) Observed employees storing coats where food, equipment, or utensils may be contaminated. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur. |