3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Critical Observed an open topped beverage container in the back food prep area of the kitchen.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed food employee on service line touching ready-to-eat food (cooked bacon) with bare hands while plating food. Hands may become contaminated when a food employee engages in specific activities, and may transfer contamination to RTE foods.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. To protect food from contamination by hands, all employees shall wash hands and put on fresh gloves before handling RTE foods. PIC spoke with food employees at the time of inspection. Observed food employees wearing gloves afterwards.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed drainage line for the ice bin behind the bar extended past the rim of the funnel for the floor drain line. This provides a direct connection from the ice bin to the floor drain.
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. To protect the ice bin from contamination, eliminate the direct connection from the ice bin to the floor drain.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths stored submerged in soapy water at the time of inspection. Soapy water does not sufficiently limit the growth of harmful organisms.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions. Instead of using soapy water for storing wet wiping cloths between uses, use an approved sanitizer at an appropriate concentration (200ppm to 400ppm for quaternary ammonia sanitizer).
3717-1-03.2(R) / Food storage - prohibited areas.
Observed food stored in an unapproved location. Observed foods in reach in freezer are not properly protected from contamination from dripping condensate.
To prevent contamination, food may not be stored in areas described in this rule. To protect food from contamination, remove food from storage directly under dripping condensate.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed duct tape taped to door gasket of front reach in cooler where milk is stored. Duct taped surfaces cannot be cleaned sufficiently and may become a source of contamination.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair the reach in cooler door so that it functions properly without the use of duct tape.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed a steam table lid was missing a handle making it difficult to open at the time of inspection.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the missing handle to the steam table lid so that it may be easily opened and closed.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed an accumulation of food debris on the gasket of the prep cooler next to the fryer. This accumulation of food debris may support the growth of harmful organisms that may be inadvertently transferred to food by employees handling the prep cooler door
Nonfood-contact surfaces of equipment shall be kept clean. To reduce the risk of contamination, thoroughly clean the prep cooler door gasket, and maintain all equipment surfaces clean to sight and touch.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the area behind the bar was missing multiple floor tiles at the time of inspection. Bar was recently expanded and tiles have not yet been installed.
The physical facilities shall be maintained in good repair. Repair flooring behind the bar such that it is smooth, durable and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-September-2013
| Comments |
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| Facility is currently undergoing the plan review approval process for planned modifications to the facility. Datemarking looked good, and foods were held at acceptable temperatures at the time of inspection. Operation uses ice wands to rapidly cool foods for refrigerated storage. |