3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (chili, cheese) 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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (milk, cream cheese) 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.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Observed food-contact surfaces of equipment (soft serve ice cream machine and ice cream mixers) 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. Ice cream mixers shall be warewashed every 4 hours and soft serve machine shall be broken down every 24 hours for warewashing.
3717-1-06.4(K) / Controlling pests.
Critical Observed rodent or other pest droppings in the compressor area of the freezer near the handwashing sink at the time of inspection.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. Recommend contacting a licensed pest control operator.
3701-21-25(I) OAC / Level one certification in food protection
Observed the FSO did not have a person in charge that had completed a Level One Certification course at the time of inspection.
To prevent health hazards, the licensor shall mandate level one certification in food protection trainining for: except as provided in (I)(3) and (I)(4) of this rule, at least one person in charge per shift of a food service operation. Handout was given to the PIC regarding classes that the Health Dept. puts on. Online classes are also available.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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.
To prevent health hazards, obtain an ODH level 2 certification 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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items (ice cream tubs) in the walk-in freezer at the time of inspection.
To prevent contamination, 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. Ice cream tubs shall be stored 6 inches off the floor in the walk-in freezer.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed sterilite containers used for storing waffle cones near the front service window and containers used for waffle batter that were not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Discontinue using unapproved containers. Replace sterilite containers with food grade commercial containers that have been approved by a recognized testing agency (NSF).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no test kit available for measuring the concentration of the sanitizer at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide test strips.
3717-1-04.8(G) / Kitchenware and tableware - handling.
Observed single-service or single-use articles (cups, bowls, stirs) were not displayed or dispensed properly (exposed) at the time of inspection.
To prevent contamination, single-service articles or single-use articles shall be displayed and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. Discontinue storing single-use articles unprotected.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed multiple cracked fllor tiles throughout the facility at the time of inspection.
To allow for proper cleaning, floors shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair cracked floor tiles to be smooth and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris along all floor and wall junctures (behind and around equipment) within the facility 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 all hard to reach areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-September-2017
| Comments |
|---|
| If bananas are going to be continued to be washed, a food prep sink will need to be installed. Recommend developing a procedure on properly handling and prepping bananas. Employee health policy shall continue to be updated to include all employees. The violations documented on this report will be checked during the follow-up inspection on Friday, September 15. |