3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Observed that some refrigerated, ready-to-eat, TCS foods 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. The person-in-charge applied date-mark stickers to all foods where dates where they were missing.
3717-1-04(G) / Wood - use limitation.
Repeat 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 07-July-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. 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(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. |
| 3717-1-04.1(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. |
| 3717-1-05.3(C)/Backflow prevention. 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 |
| 3717-1-06.2(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. |
| Comments |
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| Considerable progress was made correcting violations documented in the previous inspection. There was an employee on the premises at the time of inspection who showed proof of food safety certification. Food and single-service items were stored at least 6 inches above the floor. Missing floor tiles in the kitchen were replaced. The water filter for the ice machine was changed. The drain line for the ice machine was protected against backflow contamination with an air gap. The handwashing sink behind the bar was supplied with paper towels and a handwashing sign. Wet wiping cloths were stored submerged in sanitizer buckets. The unapproved food containers were replaced with NSF approved containers. Walls and floors appeared significantly cleaner. Continue to provide regular cleaning so that all areas of the facility remain clean. Be sure to clean up spilled food immediately after the spill occurs. Remember to cool cooked chicken rapidly by spreading it on a shallow pan and placing it into refrigeration. Once it has cooled, the cooked chicken may be placed in a different container and covered with a lid. |