3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection (3-compartment sink used for food preparation).
To prevent health hazards, install a designated food preparation sink with an air gap. 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.
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation at time of inspection (wrist watch).
To prevent contamination, food employees may not wear jewelry on their arms or hands.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment in use at time of inspection (blender, chip storage bins, and rice cookers).
Replace the chip storage bins as soon as possible. To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed the interior surfaces of the preparation coolers to be dirty at time of inspection.
To prevent contamination, clean the coolers. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris in the following areas at time of inspection: exhaust hoods, basement, floors of the walk-in cooler, and the floors in the kitchen behind equipment.
To prevent contamination, clean the facility. 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-April-2017
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| Ensure that all employees are properly trained regarding cooling and re-heating procedures. 1. Re-heating: Foods shall reach 165 degrees F within two hours. Recommend using the stove-top. Use a metal stem thermometer to guarantee internal temps. 2. Cooling: Foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours; and from 70 degrees F to 41 degrees F within four hours. This can be accomplished by using shallow pans (uncovered) in the walk-in cooler. The PIC stated that a food preparation sink may be installed in the near future. Please contact this department for approval prior to potential installation. Please use a strainer in the 3-compartment sink to wash produce until a new sink can be installed. Recommend using stickers to improve date marking procedures. Ensure proper hand washing and glove usage procedures are followed. If cell phones are used in the kitchen, hand washing is required before returning to work tasks. Proper hair/beard restraint is required for all preparation employees. |