3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (open bags of lettuce) held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours in an FSO or RFE, 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 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation or original opening of the container shall be counted as day 1, and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. A ready-to-eat, TCS food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients shall retain the date marking of the earliest-prepared or first-prepared ingredient. A refrigerated, ready-to-eat, TCS food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be date marked by an alternative method acceptable to the licensor.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat Observed no approved backflow prevention device on the hose connection to the mop/service sink water fixture at the time of inspection.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system of use at the FSO or RFE, by providing an air gap as specified under this rule, or installing an approved backflow prevention device as specified under this rule. 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. (ASSE 1011)
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. The food preparation sink was not provided with a proper 2 inch air gap at the time of inspection.
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. Provide a proper 2 inch air gap on food preparation sink to prevent the possible contamination to ready to eat foods.