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.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over cheese in the walk in refrigerator. Observed two food employees on the same table within 18" of each other, one was cutting avocados and the other was cutting raw chicken. The cut avocados were within 4" of the cutting board where raw chicken was being cut. This allows for contamination of the avocados. Avocados within 12" of the board were discarded by the operator.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.2(N)(1) / Gloves - single use gloves
Critical Corrected During Inspection Observed single-use gloves being used improperly. Observed a food employee was his hands with their gloves on. When food employees need to change gloves, the gloves are discarded and the hands are washed gloveless.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. In the walk in refrigerator the diced tomatoes were 44F, creamy Guacamole was 44F, Milk 43F, sour cream 43F-45F, lemon cream 43F-45F, Ricotta 44F, salsa 43F, Tamales 45F, Chicken 45F-46F. These items were by the door and the items were voluntarily discarded.
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.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection TCS foods were not cooled using the proper time and temperature parameters. Shredded beef was prepared 8/22 and was 44F, beef chunks was prepared 8/22 and was 57F, Refried bean prepared 8/22, these items were still cooling in the walkin refrigerator. Items voluntarily discarded.
To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. The lemon cream was not date marked. If there is no date on Ready to eat food that has not been date marked when required the product will be discarded.
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.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces are not cleaned at the required frequency. The three compartment sink was soiled, it must be washed, rinsed and sanitized before dishes can be washed.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat 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.
Critical Repeat 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.
3717-1-05.1(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 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).
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Repeat 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(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.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat 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.
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.
3717-1-04.3(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)(3) / Cleanliness of nonfood-contact surfaces of equipment.
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.
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 the set the utensil to dry. The dishes must be washed , rinsed, sanitized and then allowed to air dry.
Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-05.4(H) / Toilet room receptacle - covered.
Repeat 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-August-2018