3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (sink for washing/preparing foods) in which food, portable equipment, or utensils are placed at the time of inspection. Facility was not provided with a designated a properly installed sink for preparing ready to foods.
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. If foods are to washed and prepared at this location, then a designated food preparation sink with a indirectly connected drain shall be provided. Until this sink has been provided, all foods that are required to be washed shall be washed at the Middle School wrapped and then delivered ready to eat.
3717-1-04.2(C) / Drainboards.
Repeat Observed not enough space was provided for holding all soiled or clean utensils in the warewashing area at the time of inspection.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing. Provided a commercial grade shelf over the ware washing sink. This shelf can be used for storing clean or air drying equipment and utensils. The drain board on the sink can be used for holding dry equipment and utensils. Ware wash from left to right.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on the blower fan safety cover with in the tall double door reach-in cold holding equipment at time of inspection
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean safety cover on this cold holding equipment to prevent possible contamination to foods.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-March-2014
| Comments |
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| Please provide a procedure regarding the use of the share cart and using time instead of temperature for TCS foods served out of temperature during lunch services. Hand washing sink shall not be used a shelf for holding dry utensils and equipment. Hand washing sinks shall only be used for washing hands. Recommend not storing apples and bananas under the hand washing or ware washing sinks. Provide this location with a copy of the new cut leafy green foods and health policies. Observed employees are properly washing hands when required. |