3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (meat slicer, meat saw, ice machine, grill top, and knife block).
To prevent contamination, maintain all equipment clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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 at time of inspection. The 3-compartment sink is used as a food preparation sink with an improper air gap.
To prevent health hazards, provide an air gap on the 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 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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment in use at time of inspection (freezers, cooler, toaster, microwave, storage containers, etc.).
To prevent health hazards, discontinue the use of non-commercial equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles at time of inspection. Sour cream containers are re-used as food storage containers.
To prevent health hazards, discontinue the re-use of the sour cream containers. Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed multiple pieces of equipment to be dirty at time of inspection (coolers, freezers, storage shelves, bread warmers, and the hood system).
To prevent contamination, maintain all equipment clean. Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-July-2015