3717-1-02.4(C)(15) / Person in charge: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Person-in-charge did not ensure that written procedures and plans are not maintained and implemented in the facility. There is no diarrhea and vomit clean up kit available.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. There are open containers of food in the basement without lids or the lid is ajar. Store food in covered containers once open. Discontinue to store open food product in the basement storage area.
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.
3717-1-03.4(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. The diced tomatoes were 48F, salsa 52F and lettuce in the sandwich block upstairs on the line. The chicken wrap filling was 45F 10 lbs, caso cheese 45F 3 gallons, rice peloff 46F 7 pounds, bison 44F 20 lbs, ground beef 44F 30 lbs, humus 45F, chipolte sour cream 45F 20 pounds, turkey 44F 5 lbs, Chile 44F 30 pounds, these items were in the walk in cooler and the items were discarded. On the second sandwich block on the line the salsa was 67F, cheddar cheese was 54F and cole slaw was 68F. Items were discarded. The bison on the pull out drawers was 50F and it was discarded. There was also a smell to the bison. On the steam line the mushrooms were 122F and the potato soup was 123F and were double panned.
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(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. There was a container of turkey dated 6/23. If the date marks are not correct in the future the item will be discarded. The item was discarded because it was 44F.
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.
3717-1-03.5(E) / Consumer advisory.
Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The advisory is not asterisked and the menu item is not asterisked. This also no disclosure on the menu. Provide ODH guidance for the advisory.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. The tea nozzle was not clean to sight.
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 in the basement had no air gap. This sink requires 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).
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials. Cleaning supplies stored over dishes in the basement.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Bar #1 soda gun waste drains into the ice bin that was full of ice used for drinks. Empty , clean, sanitize and allow the ice bin to air dry. Connect the drain line to two of the soda gun holders on the line.
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(R) / Food storage - prohibited areas.
Observed food stored in an unapproved location. Open food product stored under exposed rafters in the basement. Discontinue to store open food under exposed rafters.
To prevent contamination, food may not be stored in areas described in this rule.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Food items are stored under the pop and beer lines and the is a liquid substance that was dripping from the lines. Discontinue to store food under these lines.
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(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. There is water that is pooling in the bottom of the refrigerators on the line. There are containers of food that are sitting in the water. Eliminate the source of the water, empty the contains of non TCS food and put in a clean container. The TCS food items were over 41F and were discarded. When the container is placed on the food contact surface it contaminates that surface and any food placed on it until the surface is washed, rinsed, sanitized and air dried.
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(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. There is a liquid dripping from a pipe that is running along the wall in the walk in refrigerator.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Corrected During Inspection Equipment and/or components are not maintained in good working order. There is water pooling in the bottom of refrigeration units. Refrigeration units are not maintaining food at 41F and below.
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 refrigeration units had water in the bottom.
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.
Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Clean utensils were stored in a soiled containers in the kitchen.
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. The drain lines for two of the soda guns at bar 1 drain into the ice bin underneath them. Reattach the drain lines.
A plumbing system shall be properly maintained.
3717-1-05.1(G) / Handwashing sinks-Number.
Observed inadequate number of handwashing sinks. There is no handwashing sink in the prep are in the basement. There is no handsink in the dishwashing area. Install handsinks.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided.
3717-1-05.4(N) / Covering receptacles.
Observed waste receptacles that were not covered. The dumpster lid is not open. Keep closed when not putting garbage inside.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
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 light is not shielded in the prep 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(B) / Handwashing cleanser - availability.
Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the bar.
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.
Corrected During Inspection Observed no towels or hand drying device at the handwashing sink at the bar.
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.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Floor tiles are damaged along the line.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-July-2018
| Comments |
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| The person charge has taken ServSafe but does not have the certificate from the Ohio Department of Health that they are certified in food protection. Refrigeration person was on site checking units to make sure they are able to hold TCS food at 41 degrees or less. |