3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED SEVERAL TCS FOODS IN THE WALK IN COOLER WERE NOT DATE MARKED AFTER PREPARATION/BREAKFAST SERVING
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC (PERSON IN CHARGE) SHALL DATE MARK ALL TCS FOODS THAT WILL BE HELD FOR 24 HOURS OR LONGER. THE PIC (PERSON IN CHARGE) CORRECTED BY DATE MARKING ALL TCS FOODS PREPARED ON DATE OF INSPECTION
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical Corrected During Inspection The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. OBSERVED THE RINSE TEMPERATURE FOR THE HOBART HIGH TEMPERATURE MACHINE DID NOT REACH SPECIFIED TEMPERATURE
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F. ISSUED ORDER AT TIME OF INSPECTION FOR ALL DISHWARE TO BE MANUALLY SANITIZED IN 3 COMPARTMENT SINK UNTIL REPAIR/REPLACEMENT OF DAMAGED EQUIPMENT IS COMPLETE
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. OBSERVED FOOD DEBRIS BUILD UP ON THE INTERNAL COMPONENTS OF THE DELI SLICER
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE DELI SLICER
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. OBSERVED DEBRIS BUILD UP ON THE CUTTING BLADES OF THE BLENDER
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE BLENDER
3717-1-05.1(E) / Backflow prevention device - design standard.
Critical Observed improper backflow prevention device installed on a water supply system.OBSERVED A BACKFLOW PREVENTION DEVICE IS NEEDED FOR THE ICE MACHINE AND COFFEE MACHINES
To prevent contamination, a backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing. CORRECT BY PROVIDING A BACKFLOW DEVICE FOR THE ICE MACHINE AND ALL COFFEE MACHINES TO PREVENT CONTAMINATION OF THE WATER SUPPLY SYSTEM
3717-1-06.4(K) / Controlling pests.
Critical Corrected During Inspection Observed the presence of live insects, rodents, and other pests. OBSERVED SEVERAL FRUIT FLIES AROUND THE CONAINERS USED FOR STORING SUGAR AND JELLY IN THE SERVER AREA
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. TO PREVENT CONTAMINATION FROM PESTS WHICH MAY LEAD TO A FOODBORNE ILLNESS, THE PIC (PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY REMOVING ALL CONTAINERS USED FOR FOOD STORAGE IN THE SERVER AREA AND CLEANING AND SANITIZING