3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. After picking up a scoop that had its handle in the raw chicken the food employee did not wash hands before touching the container the cooked food was going to be put in.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
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
Critical 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The diced cabbage stored in a container next to the grill until cooked was 52F. The egg roll in the hot case was 117F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. There was meat on the food contact surfaces of the meat slicer after it was cleaned. There was mold on the shield inside the ice machine. The prep sink is soiled and has mold growing in the corners.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical 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 extends into the drain.
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.
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.
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.
3717-1-20(A) / Equipment specifications for facilities in operation prior to March 2001
Observed existing equipment or facilities that no longer meet the requirements of this code. There is a prep sink with square corners that has mold growing in the corners. The square corners do not allow for ease of cleaning, replace the sink because it can not be kept clean and it no long meets the rules.
Existing equipment or facilities that do not comply as specified in this rule shall be replaced.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. There was mold growing on the shield inside the ice machine. This allows for contamination of the ice as it is dumped.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. The wet wiping cloth was stored on the table top under the grill between use.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Food storage containers are not properly labeled. The super starch container was not labeled.
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.
Corrected During Inspection In-use utensils are improperly stored. The tongs for the noodles was stored with the handle in the noodles. The scoop for the raw chicken was stored with the scoop handle in the raw chicken. The scoop for the rice was stored in water between use.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3701-21-25(I) OAC / Level one certification in food protection
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.
Non-food contact surfaces of equipment are dirty. The inside of the ice machine door is soiled. The outside of the bus pans of chicken in the walk in refrigerator are soiled.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Corrected During Inspection Equipment food-contact surfaces and utensils were not being sanitized. Observed a food employee wash, rinse and put a pan up to dry. Dished must be washed, rinsed, sanitized and then allowed to air dry.
Equipment food-contact surfaces and utensils shall be sanitized.
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. After being washed, rinsed, sanitized and then air dried. Two strainers were hung up from hook intended for mops. This allows for contamination of the stainers.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Prep sink drain leaks onto the floor. Repair leak.
A plumbing system shall be properly maintained.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The walls and ceiling are soiled in the kitchen. The floor in the walk in refrigerator is soiled.
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(A) / Repairing.
The physical facilities are not being maintained in good repair. There is a ceiling tile that was replaced with a type that is not easily cleanable one. Replace tile with one that is easily cleanable type.
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
Corrected During Inspection The physical facilities are not being maintained in good repair. Condensate from the walk in refrigerator drips into a bucket. Eliminate leak.
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. The inside, outside and jamb of walk in refrigerator is soiled.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-June-2018
| Comments |
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| The owner Henry asked for more time. |