3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The prep sink drain is directly plumbed. It must have an air gap.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3701-21-25(I) OAC / Level one certification in food protection
Repeat The FSO did not have a person in charge that had completed a Level One Certification course.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. The bottom of the NorLake refrigerator is soiled. There is a liquid pooling in the bottom of the beverage aire refrigerator. This contaminates the outside of the food containers in the water. Put food in new containers. Wipe out the refrigerator was a fresh wiping cloth solution and have unit checked.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 28-August-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed employee eating, drinking, or using tobacco in non-designated area. Food employee drink on the prep table had no lid or straw. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. |
| 3717-1-02.4(C)(16)/Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. |
| 3717-1-02.4(C)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. |
| 3717-1-03.2(K)/In-use utensils - between-use storage. In-use utensils are improperly stored. Ice scoop stored with the handle in the ice , in the ice bin at the bar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. |
| 3717-1-04.3(B)/Fixed equipment installation - spacing or sealing. Fixed equipment did not appear to be properly sealed or spaced for cleaning. The three compartment sink is not sealed to the wall. Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage; Counter-mounted equipment shall be installed to allow cleaning of the equipment and areas underneath and around the equipment as specified in this rule. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. There is water pooling in the bottom of the Beverage aire refrigerator. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. There is a buildup of seasoning in the chip container. Discontinue to refill container, once empty the container must be cleaned. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. There is mold on the shield inside the ice machine. This contaminates the ice as it is made. Empty, wash, rinse, sanitize the unit before making ice. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-05.4(H)/Toilet room receptacle - covered. Observed no covered receptacle in women's restroom. There is no covered trash can for the deposit of feminine hygiene products. Provide a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
| 3717-1-06.1(I)/Light bulbs - protective shielding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. The lights are not shielded over the three compartment sink area. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the bar handwashing sink. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. |
| 3717-1-06.2(E)/Handwashing signage. Observed no handwashing sign(s) posted at bar handwashing sink used by employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. There is a buildup of dust on the vents and air returns in the cooking area. Remove dust. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. |