3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed no approved backflow prevention device (ASSE 1032) on the plumbing system connected to the ice machine at the time of inspection.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule; or (2) Installing an approved backflow prevention device as specified under paragraph (E) of this rule.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed 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 time of inspection (ODH certificate).
To prevent health hazards, obtain an ODH level 2 certificate 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.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed water damaged wall and a strong odor in the mop room found at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair wall and investigate odor.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 26-October-2017
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed improper storage of food items. Observed multiple items throughout the floor being stored on the floor at the time of inspection. To prevent health hazards, 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. Discontinue storing items on the floor. |
| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Miscellaneous sources of contamination observed. Employee was observed prepping drinks over an open ice bin at the time of inspection. To prevent contamination, Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue prepping drinks over open ice bin. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (milk,creamers) 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. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed equipment food-contact surfaces (drying rack above 3-compartment sink) with an accumulation of food debris at the time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. The drying rack shall be cleaned and maintained. |
| 3717-1-04.6(B)/Sanitizing frequency of utensils and food-contact surfaces Observed utensils and food-contact surfaces of equipment (blender, shakers, prep table, etc.) were not sanitized at the required frequency at the time of inspection. To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed handwashing sink is being used for purposes other than handwashing (storing sanitizer bucket) at the time of inspection. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using handwashing sink for anything else but hand washing. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris in the main prep area along the cove base at the time of inspection. To prevent health hazards, 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 and maintain the floors in the main prep area. |
| 3717-1-06.4(J)/Using dressing rooms and lockers. Observed dressing rooms or lockers are not being properly used by employees to change clothes or store personal items. Observed multiple personal belonings were stored among the operation's items at the time of inspection To prevent contamination, dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment and lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Personal items shall be stored in a designated area and away from the operation's belongings. |
| 3717-1-05.3(C)/Sewage and other liquid waste: Backflow prevention. Observed a direct connection between the sewage system and a drain originating from equipment in which food are placed (ice machine) 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 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. Air gaps shall be installed on both drainage lines originating from the ice machine (seperate lines). |
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| Multiple violations from previous inspection were corrected at the time of inspection. The remaining violations will be checked during the follow-up inspection. |