| OBSERVED TORN GASKET ON PREP COOLER DOOR. REPAIR OR REPLACE TORN GASKET AS NECESSARY AND |
| MAINTAIN IN GOOD REPAIR. |
| |
| 3717-1-04.4 Equipment, Utensils, and Linens: Maintenance and Operation |
| |
| [Comment: For publication dates of the CFR referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the |
| Administrative Code.] |
| |
| (A) Equipment - good repair and proper adjustment. |
| |
| (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under |
| rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. |
| |
| (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and |
| adjusted in accordance with manufacturer's specifications. |
| |
| (3) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that |
| can contaminate food when the container is opened. |
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| OBSERVED A BUILDUP OF ICE AT BOTTOM OF FREEZER. DEFROST FREEZER AS NECESSARY SO THAT THE |
| FREEZER CAN BE EASILY CLEANED AND SANITIZED AND TO PREVENT CROSS CONTAMINATION. THE ISSUE WAS |
| DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and |
| other soil accumulations. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
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| OBSERVED AN ACCUMULATION OF FOOD RESIDUE AT BOTTOM OF MICROWAVE. CLEAN INSIDE MICROWAVE AT |
| LEAST ONCE EVERY 24 HOURS AND AS OFTEN AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (C) Cooking and baking equipment - cleaning frequency. |
| |
| (1) The food-contact surfaces of cooking and baking equipment shall be cleaned at least every twenty-four hours. |
| This paragraph does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in paragraph |
| (B)(2)(f) of this rule. |
| |
| (2) The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four hours by using the |
| manufacturer's recommended cleaning procedure. |
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| OBSERVED SOME LIGHT FIXTURES IN CEILING THAT WERE NOT FUNCTIONAL. REPAIR LIGHTS AS NECESSARY. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (A) Repairing. |
| |
| The physical facilities shall be maintained in good repair. |
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| PREP COOLER @ 37°F, REACH IN COOLER @ 40°F, COOKED CHICKEN - COLD HOLD @ 33°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| DISCUSSED PROPER DATEMARKING AND COOL DOWN PROCEDURES, |
| |
| IT WAS NOTED THAT THIS FACILITY MAY ONLY REHEAT IN INDIVIDUAL PORTIONS AS IT IS ONLY A CLASS 3 |
| LICENSED FOOD SERVICE OPERATION. |
| |
| GENERAL CLEANLINESS AND SANITATION WAS GOOD. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION.* |
