| 3717-1-03.2(C) Corrected During Inspection Critical Observed food not properly protected from contamination by storing the food in packages, covered containers, or wrappings. Corrective action: keep food covered. PIC corrected at time of inspection  |
| 3717-1-07.1(P) Corrected During Inspection Observed personal items stored improperly on food prep table. Corrective action: store items away from food areas. |
| 3717-1-04.2(G)(1) Observed thermometers not located in freezers and coolers. Corrective Action: ensure thermometers are located inside cold holding units to accurately determine temperature |
| 3717-1-03.2(Q) Corrected During Inspection Observed improper storage of food items on freezer floor. corrective action: Food storage - preventing contamination from the premises food is to 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. PIC corrected during inspection |
| 3717-1-03.2(K) Observed in-use utensils of BBQ, chicken, and ice cream improperly stored. Corrective action: In-use utensils - between-use storage During pauses in food preparation or dispensing, food preparation and dispensing utensils are to be stored: in the food with their handles above the top of the food and the container; On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized, In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety; or In a container of water if the water is maintained at a temperature of at least one hundred thirtyfive degrees Fahrenheit and the container is cleaned |
| 3717-1-04.8(E)(1) Corrected During Inspection Observed clean utensils stored in a bucket with build-up of debris on bottom. Corrective action: Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be stored:In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least six inches (fifteen centimeters) above the floor. PIC removed utensils and bucket to be cleaned at time of inspection. |
| 3717-1-04.5(A)(3) Observed non-food contact surfaces of Grab and Go shelving and bottom of freezer in lobby with accumulation of debris. Observed accumulation of food debris on seals of topping cooler. Corrective action: increase cleaning frequency |
| 3717-1-05.1(D) Critical Observed insufficient air gap between the flood rim and the water supply inlet on custard machine Corrective Action: 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 |
| 3717-1-06.4(B) Observed excessive ice accumulation in reach-in freezer. Observed accumulation of food debris in walk-in coolers and freezers. Corrective action: remove catering orders, unplug freezer, and let the ice melt, clean the freezer, and plug back in. Clean seals and all components of freezer before plugging back in. Watch for build up of ice in the future. Deep clean flooring and maintain cleanliness |
| 3717-1-06.2(I)(1) Observed light intensity less than ten foot candles in walk-in freezer (2fc) Corrective action: increase lighting to ensure employees can see cleanliness and product quality. |