3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed an direct connection (air gap) at the dishwasher equipment for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch.
Note: corrected during inspection.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Observed facility does not have an employee with manager ODH certification in food protection.
Properly provide an employee with manager ODH certification in food protection.
Correct By: 04-Mar-2023
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean.
Observed a build-up on the oven cooking equipment rollers.
remove the observed build-up from the oven cooking equipment rollers.
Correct By: 04-Mar-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed a water drip leak on the underneath side of the ice-maker located in the basement.
repair to properly restore the observed water drip leak to the ice-maker.
Correct By: 04-Mar-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed missing paint on the stairwell stairs to the basement.
Correct By: 04-Mar-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-February-2023
| Comments |
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| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed an direct connection (air gap) at the dishwasher equipment for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch. Sanitarian informed staff this is a potential cross-contamination which can cause a foodborne illness. Note: corrected during inspection. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. SanitarianH informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. |