| Violation: Lime scale, grease residues and food residues found on clean containers, pans and pizza screens. A wire brush may |
| be employed to removed food residues from pizza pans prior to heating to finish cleaning. Lime scale can be managed easily |
| with vinegar or lime away. |
| |
| 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. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (D)Nonfood-contact surfaces - cleaning frequency. |
| Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil |
| residues. |
| |
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| Violation: Walls at the mop sink are damaged from the wet mop resting on the plaster walls. This area needs to be repaired |
| and sealed to be smooth, durable and easily cleanable. Mop should be hung head down to dry. |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (A)Floors, walls, and ceilings. |
| Except as specified under paragraph (D) of this rule and except for antislip floor coverings or applications that |
| may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, |
| constructed, and installed so they are smooth and easily cleanable. |
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| Violation: Dining room floor tiles are noted to e damaged and broken. The tiles that are no longer smooth and easily |
| cleanable need to be replaced. |
| |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (F)Wall and ceiling - coverings and coatings. |
| (1) Wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| (2) Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to |
| provide a smooth, nonabsorbent, easily cleanable surface. This requirement does not apply in areas used |
| only for dry storage. |
| |
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| Violation: Date marking is not consistent at the time of inspection, employees may need more education on how to properly |
| date mark items in the coolers. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (G)Ready-to-eat, time/temperature controlled for safety food - date marking. |
| (1) Except when packaging food using a reduced oxygen packaging method as specified under paragraph (K) of this |
| rule, and except as specified in paragraphs (G)(4) and (G)(5) of this rule, refrigerated, ready-to-eat, |
| time/temperature controlled for safety food prepared in a food service operation or in a retail food |
| establishment and held at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for more |
| than twenty-four hours, shall be clearly marked to indicate the date or day, that is a maximum of seven days, by |
| which the food shall be consumed on the premises, sold, or discarded. The day of preparation shall be counted as |
| day one. |
| (2) Except as specified in paragraphs (G)(4) to (G)(6) of this rule; refrigerated, ready-to-eat time/temperature |
| controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time |
| the original container is opened in a food service operation or retail food establishment and held at a |
| temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, to |
| indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the premises, |
| sold, or discarded, and: |
| (a) The day the original container is opened in the food service operation or retail food establishment |
| shall be counted as day one; and |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
| (3) A refrigerated, ready-to-eat, time/temperature controlled for safety food ingredient or a portion of a |
| refrigerated, ready-to-eat, time/temperature controlled for safety food that is subsequently combined with |
| additional ingredients or portions of food shall retain the date marking of the earliest-prepared or |
| first-prepared ingredient. |
| (4) A date marking system that meets the criteria stated in paragraphs (G)(1) and (G)(2) of this rule may |
| include: |
| (a) Using a method approved by the licensor for refrigerated, ready-to-eat time/temperature controlled for |
| safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is |
| impractical, such as soft serve mix or milk in a dispensing machine; |
| (b) Marking the date or day of preparation, with a procedure to discard the food on or before the last |
| date or day by which the food must be consumed on the premises, sold, or discarded as specified under |
| paragraph (G)(1) of this rule; |
| (c) Marking the date or day the original container is opened in a food service operation or retail food |
| establishment, with a procedure to discard the food on or before the last date or day by which the food |
| must be consumed on the premises, sold, or discarded as specified under paragraph (G)(2) of this rule; or |
| (d) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided |
| that the marking system is disclosed to the licensor upon request. |
| (5) Paragraphs (G)(1) and (G)(2) of this rule do not apply to individual meal portions served or repackaged for |
| sale from a bulk container upon a consumer's request. |
| (6) Paragraph (G)(2) of this rule does not apply to the following foods prepared and packaged by a food processing |
| plant under inspection: |
| (a) Deli salads manufactured in accordance with 21 C.F.R. 110, such as ham salad, seafood salad, chicken |
| salad, egg salad, pasta salad, potato salad, and macaroni salad; |
| (b) Hard cheeses containing not more than thirty-nine per cent moisture as defined in 21 C.F.R. 133, such |
| as cheddar, gruyere, parmesan and reggiano, and romano; |
| (c) Semi-soft cheeses containing more than thirty-nine per cent moisture, but not more than fifty per cent |
| moisture, as defined in 21 C.F.R. 133, such as blue, edam, gorgonzola, gouda, and monterey jack; |
| (d) Cultured dairy products as defined in 21 C.F.R. 131, such as yogurt, sour cream, and buttermilk; |
| (e) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish |
| products defined in 21 C.F.R. 114; |
| (f) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep |
| Refrigerated" as specified in 9 C.F.R. 317, and which retain the original casing on the product; and |
| (g) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labeled "Keep |
| Refrigerated" as specified in 9 C.F.R. 317. |
| |
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| Sanitizer 150-200 ppm. Remind employees to maintain wiping cloths in a bucket of sanitizer between uses. |
| All hot held items (except TILT items) are above 135°F, all cold holding is at or below 41°F. |
| New thermometers have been placed into refrigeration units. |
| New sneeze guard looks very nice! Lighting improvements are also noted. |
| Hobart mixer is not designed as a clean in place item and should be serviced so that the hook can be removed for cleaning and |
| to ensure it is the proper hook for that mixer. |
| |
