3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw beef and chicken were stored over RTE foods in the reach in cooler at time of inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple RTE, TCS foods without date marking at time of inspection (ham, rice, potatoes, salad, shrimp, chicken, beef, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours 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 seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed the can opener and the deli slicer to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
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. The 3-compartment sink is used as a food preparation sink without a proper air gap.
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.
3717-1-04.1(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.
Repeat Observed the re-use of single-service or single-use articles at time of inspection. There are a large number of sour cream and cottage cheese containers being re-used as food storage containers throughout the kitchen.
To prevent health hazards, discontinue the re-use of these 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, microwave, grill, bread warmers, etc.)
To prevent contamination, maintain all equipment clean. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection Observed no towels or hand drying device at the kitchen handwashing sink at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the floors at time of inspection (behind the bar, behind kitchen equipment, the server station, and various storage areas).
To prevent contamination, maintain the floors clean. 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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items on the premises at time of inspection.
To promote proper cleaning, remove the nonfunctional/unnecessary items from the building. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-January-2016
| Comments |
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| Ensure that the deli slicer is completely broken down and properly ware washed at least every 4 hours that it is in use. |