3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Observed the person in charge was unable to demonstrate proper knowledge of food safety due to the amount violations documented on this report at the time of inspection.
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.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Observed a direct connection between the sewage system and a drain originating from the coffee equipment in which food are placed near the front drive-thru window 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. Provide a proper air gap on the drainage lines from the coffee equipment.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Corrected During Inspection Observed improper maintenance of wiping cloths at the time of inspection. Sanitizing wiping cloths were found being left out on the counter tops.
To prevent health hazards, (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. Discontinue leaving wiping cloths out on counter tops.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Observed improper storage of food items (stored on floor) in the walk-in cold holding unit 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. Discontinue storing food items on floors.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Observed time as a public health control was being used without the proper written procedures at the time of inspection. The middle service line is without mechanical refrigeration and was being time marked for 4 hours without written procedures.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO, and made available to the licensor. Provide written procedures for the items being held without temperature control.
3717-1-04.1(P) / Dispensing equipment - protection of equipment and food.
Corrected During Inspection Observed both milk dispensing equipment that dispenses or vends liquid food in unpackaged form is not properly designed for the intended use at the time of inspection.
To prevent health hazards, equipment that dispenses or vends liquid food in unpackaged form shall be designed as specified in this rule. Cut orfice for the equipment listed above to what the manufacture requires (stated inside the equipment).
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles (sandwich paper and boxes of cups) not properly stored at the time of inspection. Multiple sandwich paper was removed from original packaging and boxes of paper products were stored on the floor.
To prevent contamination, single-service articles, and single-use articles shall be properly stored (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor. (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Provide proper protection for the items listed above.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed all handwashing sinks (restroom hand sinks, prep hand sink, and warewashing hand sink) without water at the required temperature at the time of inspection.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Repair hand sinks to meet the requirements of this rule.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed the plumbing system in the back dry storage area (near the water filters) was not properly maintained and leaking at the time of inspection.
To prevent health hazards, a plumbing system shall be properly maintained. Repair leak to meet the requirements of this rule.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed the plumbing system underneath customer self-service area was not properly maintained and leaking at the time of inspection.
To prevent health hazards, a plumbing system shall be properly maintained. Repair and maintain the plumbing system listed above.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed the plumbing system and plumbing fixture for the warewashing sink (3-compartment) was not properly maintained and leaking at the time of inspection.
To prevent health hazards, a plumbing system shall be properly maintained. Repair and maintain the plumbing system and fixture for the warewashing sink.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs in the prep and display cold holding unit that were not properly shielded or coated where required at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Proper proper protection for the lights in the front display cold holding unit and the back prep cold holding unit.
3717-1-06.4(A) / Repairing.
Repeat Observed the walk in freezer with a large amount of ice built up along the interior surfaces at time of inspection.
To prevent contamination, repair the freezer. The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-December-2016
| Comments |
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| Per discussion with managers, the FSO may go through renovations in the near future. A facility review may be required, contact the health department when plans are developed to get approval (before construction begins). The FSO will become a risk level 4 next licensing year because of the time instead of temperature control. The PIC stated they may be getting a mechanical cold holding unit and would no longer need to hold food without temperature. Contact the health department when this occurs. The nozzle on the whipped cream is considered a food contact surface. Recommend using a dispenser for the whipped cream or gloves shall be used. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |