3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained. >> FOOD EMPLOYEE WAS NOT WEARING A HAIR AND BEARD NET
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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. >>> NO LEVEL 2 CERTIFICATION HAS BEEN PRESENTED TO THE INSPECTOR AT THE TIME OF INSPECTION
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.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. >>> OBSERVED FOOD STORAGE CONTAINERS NOT PROPERLY LABELED SUGER, SALT,
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. >> OBSERVED MIXING UTENSIL USED AND PLACED UNDER THE DIRTY COUNTER. ALSO UTENSILS WERE STORED IN THE SUGAR, FLOUR, SALT WITH NO HANDLES
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. >> NO THERMOMETERS WAS PLACED INSIDE COOLERS
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.2(D) / Ventilation hood systems - adequacy.
Observed an accumulation of grease or condensation from ventilation hood system. >>> OBSERVED A MASSIVE BUILD UP OF GREASE IN THE HOOD SYSTEM
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer >>> ESTABLISHMENT DID NOT HAVE A SANITIZER TEST KIT
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment did not appear to be properly sealed or spaced for cleaning. >> HAND WASHING SINK WAS NOT SEALED AT THE TOP TO PREVENT MOLD FROM GROWING
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(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. >> OBSERVED MANY CUTTING BOARDS SEVERELY SCRATCHED
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty. >> OBSERVED PANS VERY DIRTY
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. >> OBSERVED CAN OPENER HOLDER WAS DIRTY
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored >>> OBSERVED TAKE-OUT SPOONS, FORKS, NAPKINS ARE NOT PROPERLY STORED OR PROTECTED FROM DIRT AND DUST .
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered receptacle in women's REST-ROOM >>> THEIR WAS NO LID ON THE TRASH CAN FOR FEMALE SANITARY USE .
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable >>> OBSERVED FLOOR TILES MISSING AND BROKEN IN THE FRONT ALSO BY ENTRANCE THE DRAIN ON THE FLOOR IS A HAZARD IT IS NOT STABLE .
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). >>> NO HAND WASHING SOAP WAS AT THE HAND SINK
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink(s). >>> NO HAND TOWELS TO DRY HANDS WAS AVAILABLE AT THE HAND 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 handwashing sink(s) used by employees. >> NO HAND WASHING SIGN WAS BY THE HAND WASHING SINK
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.2(F) / Disposable towels - waste receptacle.
Observed no waste receptacle at the handwashing sink(s). >> NO TRASH CAN WAS AT THE HAND SINK
A handwashing sink or group of handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles >>> LIGHT INTENSITY IS AT 35 IN THE FRONT PREP AREA
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas (lockers)
Observed employees lockers located where food, equipment, or utensils may be contaminated. >> EMPLOYEES WERE STORING THEIR COATS AND ITEMS UNDER THE PREP TABLE IN THE FRONT
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens, and single-service and single-use articles cannot occur.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. >> COOLER IN FRONT (VICTORY) IS LEAKING WATER INSIDE
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. >>> OBSERVED DIRT AND DUST THROUGH OUT THE FACILITY
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.
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. >>> MOPS WERE FOUND ON THE FLOOR
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.