3717-1-02.2(B) / Hands and arms: cleaning procedure.
Critical Observed a food employee dried hands with a used linen towel after washing at the time of inspection.
To prevent contamination, food employees using the handwashing sink in the kitchen shall thoroughly dry hands using the paper towels provided. Correct By: 01-Jul-2015
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Due to the number and nature of violations documented at the time of inspection, the person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Attending a food safety basics class is recommended. Correct By: 07-Jul-2015
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food (cooked rice stored under raw shell eggs and raw chicken) that was not properly protected from contamination by separation, packaging, and segregation at the time of inspection.
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. The raw chicken and raw shell eggs were moved to approved locations on shelves under ready-to-eat foods.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods (cooked rice in the walk-in cooler, and cooked rice on the food prep line) were not being held at the proper temperature at the time of inspection.
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. The rice was discarded.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed that refrigerated, ready-to-eat, TCS foods (cooked rice, cooked chicken, and others) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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. Correct By: 01-Jul-2015
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed food equipment stored in the handwashing sink behind the bar which indicated it was being used for purposes other than handwashing at the time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. The food equipment was removed from the handwashing sink.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment (ice machine) in which food (ice) was placed at the time of inspection.
To prevent health hazards, 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. Eliminate this direct connection. Correct By: 01-Jul-2015
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Corrected During Inspection Observed 2 spray canisters of insecticide that were improperly stored in the kitchen of the facility at the time of inspection.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. The insecticide was removed from the kitchen at the time of inspection.
3717-1-03 / Food - safe, unadulterated, and honestly presented
Corrected During Inspection Observed food (container of bean sauce in the walk-in cooler with a gray fuzzy material on it) that was unsafe, adulterated, or not honestly presented at the time of inspection.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. The bean sauce was discarded.
3717-1-03.2(L) / Linens and napkins - use limitation.
Corrected During Inspection Observed linens were being inappropriately used in contact with multiple food items in the walk-in cooler at the time of inspection.
To prevent contamination, linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. Linens were removed from contact with food.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper maintenance of wet wiping cloths stored on food preparation surfaces at the bar and in the kitchen at the time of inspection.
To prevent contamination: (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(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items (duck on the floor of the walk-in freezer, bag of potato starch on the floor of the dry storage closet) at the time of inspection.
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. Duck was moved to an approved location in the freezer. Rearrange the storage of food so that all food items are stored at least 6 inches above the floor.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Observed food (green beans being prepared in the dining are by the bar) that was not protected from environmental sources of contamination during preparation at the time of inspection.
During preparation, unpackaged food shall be protected from environmental sources of contamination. To prevent contamination, all food shall be prepared in the kitchen.
3717-1-04(G) / Wood - use limitation.
Observed an unapproved food contact surface for a food preparation table that was constructed of wood and laminate at the time of inspection.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. Remove this unapproved equipment.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (white chicken bucket containers) at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles (carry-out containers on the floor behind the fish tank) were not properly stored at the time of inspection.
To prevent contamination, single-service articles and single-use articles shall be properly stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least six inches (fifteen centimeters) above the floor.
3717-1-05.1(F) / Conditioning device - design.
Observed the water filter for the ice machine was in need of service at the time of inspection.
To prevent contamination, a water filter, screen, and other water conditioning device installed on water lines shall be designed to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be replaceable. Replace the old water filter element (dated 2012) with a new water filter element.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed the plumbing system for the warewashing sink was leaking at the time of inspection.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair the plumbing for the warewashing sink so that it does not leak.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink behind the bar at the time of inspection.
To prevent contamination by hands, the handwashing sink behind the bar shall be provided with individual, disposable towels.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink behind the bar at the time of inspection.
To encourage frequent and proper handwashing, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide a handwashing sign for the handwashing sink behind the bar.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed damaged and missing floor tiles by the kitchen handwashing sink at the time of inspection.
The physical facilities shall be maintained in good repair. Replace all floor tiles in the kitchen that are damaged or missing so that the kitchen floor may be easily cleaned
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in multiple areas of the facility at the time of inspection including: walls and floors of the walk-in cooler, floor in the walk-in freezer, walls and floors by the warewashing machine, floors in the alcove where hot tea water is held.
To reduce sources of contamination that may attract pests, 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. Clean all areas documented above, and provide regular cleaning that maintains all areas of the facility clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-July-2015
| Comments |
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| Observed this operation was properly thawing frozen food items under refrigeration which is important for preventing foodborne illnesses. Good. Ice used for beverages was protected from contamination by storing it separately from coolant ice. Good. Please take time to review all the violations documented in this report. Progress in correcting these violations will be checked at the time of the follow up inspection. While all violations need to be corrected, violations that are critical in nature should be given priority. |