Miso

Observed cleaning needed ice machine.

Observed several damp wiping cloths on countertops throughout kitchen area.

Observed single-service trays stored on floor.

observed several containers of vegetables being stored in freezer without a cover

Observed potentially hazardous food thawed in an improper manner.

observed build up of debris under grill and fryer

observed cleaning needed under fridges, stove, and along coves of walls.

Observed grease and food debris on the side of the fryer and other cooking equipment.

Observed cleaning needed to floor under fryer, stove and other stationary equipment.

Observed build up on reach in cooler door seals.

Inspect all surface areas daily, and clean and sanitize daily and after spills.

Violation Code Reference 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed build up in debris on floors underneath and behind equipment in hard to see and reach areas.

Inspect all surface areas daily, and clean and sanitize daily and after spills.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed multiple wiping rags left out on counters.

These rags should be returned to containers with proper sanitizer and or disposed of properly after each use.

Violation Code Reference 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions 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, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed air vents with dust accumulation in kitchen area.

All surface areas should be inspected daily and maintained, and sanitized as needed, when needed.