DEMITRIS RESTAURANT

Personal cleanliness — Inspector Note: OBSERVATION: FOOD HANDLER WHILE COOKING OBSERVED WEARING A GOLD BRACELET. COS-REMOVED CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: CA: General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. OBSERVATION: some shelves in the walk in cooler are rusted. Discussed with the PIC to resurface or replace shelves.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: OBSERVATION: LID OF THE MAYTAG FREEZER IS BROKEN. CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 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.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATIONS: SHELVING IN UNCLEAN WHERE THE ONIONS ARE STORED. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Physical facilities installed, maintained, and clean — Inspector Note: FLOOR UNDERNEATH THE MICROWAVE AREA AND UNDER SHELVES IN THE WALK-IN COOLER ARE UNCLEAN TO SIGHT AND TOUCH. CA: (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.