3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat The Handwashing sink(s) are not located to allow convenient use by employees. Observed food service line is not properly supplied with a designated handwashing sink. Hands are a common vehicle for the transmission of pathogens to foods. The transfer of contaminants can be limited by providing food employees with a handwashing sink that is properly provisioned and conveniently located.
Hands are a common vehicle for the transmission of pathogens to foods. The transfer of contaminants can be limited by providing food employees with a handwashing sink that is properly provisioned and conveniently located. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Provide a properly provisioned handwashing sink on the main food service line for the washing of hands.
3717-1-05.3(C) / 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. Observed food preparation sink does not have an indirectly plumbed 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. To protect the food preparation sink from contamination, ensure that the drainage line for this sink is not directly connected.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed an accumulation of food residue on the interior surface of the microwave. Observed an accumulation of food debris and grease in catch trays for grill and range. Observed an accumulation of food debris in toasters
Food residues and debris are sources of contamination which may support the growth of harmful organisms that may be transferred to food. Clean all food residue and debris from this equipment. Provide regular cleaning that maintains all food equipment clean to sight and touch.
3717-1-06.4(A) / Repairing.
Observed coved base molding near the food prep sink and near the walk in cooler were peeled away from walls.
Open spaces where the coved base molding has peeled away cannot be easily cleaned. Food and other debris that becomes trapped in these spaces may become an attractant for pests. After cleaning these areas, securely reattach the coved base molding.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed floors in walk in cooler and freezer to be in poor condition and not easily cleanable at the time of inspection.
The physical facilities shall be maintained in good repair. Repair or replace floors to be smooth, durable, and easily cleanable.
3717-1-06.4(A) / Repairing.
Observed broken floor tiles in the kitchen of the facility.
Repair flooring so that the floor surface remains smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed floors to be slightly dirty in the dry storage room and in hard to reach areas of the kitchen and warewashing room.
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. Work on maintaining floors cleaner, and remove sliders from under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-December-2013
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| A CCP inspection was conducted at the same time. Internal food temperatures measured at the time of inspection appear on the CCP report. PIC stated that kitchen toasters will be replaced with a conveyor toaster that is UL & NSF listed. |