3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection (3-compartment sink used for food preparation).
To prevent health hazards, install a designated food preparation sink with an air gap. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Boxes of raw chicken were stored on the floor of the walk in cooler at time of inspection.
To prevent contamination, store at least 6 inches from the floor. 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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment at time of inspection (blender, chip storage containers, and rice cookers).
To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (shelving and preparation coolers).
To prevent contamination, thoroughly clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the floors of the kitchen, basement, and walk-in cooler at time of inspection.
To prevent contamination, thoroughly clean the floors. 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(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items in the basement at time of inspection (old equipment, etc.).
To prevent health hazards, remove all unnecessary items from the basement. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-January-2018
| Comments |
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| Proper food defense was discussed with the PIC and handouts provided. The PIC stated that a food preparation sink may be installed in the near future. Please obtain approval from the Kent Health Department prior to installation. Proper hair (and beard) restraint is required for all food preparation employees. Ensure that all employees are properly trained regarding cooling and re-heating procedures. 1. Re-heating: Foods shall reach 165 degrees F within two hours. Recommend using the stove-top. Use a metal stem thermometer to guarantee internal temps. 2. Cooling: Foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours; and from 70 degrees F to 41 degrees F within four hours. This can be accomplished by using shallow pans (uncovered) in the walk-in cooler. |