3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed Diane Sauce (sour cream based) cold holding at 60 degrees F at time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. The PIC voluntarily discarded the food at time of inspection.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (salsa, beans, pork, 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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food that had been date marked was not properly discarded when required at time of inspection (beans).
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-05.3(C) / Sewage and other liquid waste: 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 (3-compartment sink used for food preparation).
To prevent health hazards, 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the small preparation cooler unable to maintain proper temperature. The cooler was holding at 60 degrees F at time of inspection.
To prevent health hazards, repair/replace the cooler. The cooler shall be repaired to keep TCS food holding at 41 degrees F or below at all times. The cooler shall not be used to store TCS food until it is capable of holding proper temperatures. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(B) / Cutting surfaces.
Observed the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection (small preparation cooler cutting board).
To prevent contamination, repair/replace the cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed multiple damaged floor tiles in the kitchen at time of inspection.
To promote proper cleaning, repair the floor tiles. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the following floor areas at time of inspection: walk in cooler, basement, and behind kitchen equipment.
To prevent contamination, clean the floors. 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: 03-August-2016
| Comments |
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| A re-inspection will be conducted on 8/5/16 to confirm that the small preparation cooler has been repaired. The small preparation cooler may not be used to store TCS food until it has been repaired and capable of holding food at 41 degrees F or below. Please work to correct the other violations prior to the re-inspection. Please incorporate a policy regarding the handout provided for potential vomiting or diarrheal events (cleanup guidelines, etc.). A handout was issued to the PIC at time of inspection regarding an employee sick policy. Please incorporate this material ASAP. The PIC is required to obtain Level 2 certification in food protection (certified by ODH) prior to 3/1/17. Recommend using stickers to improve the date marking procedures. Recommend installing a designated food preparation sink with an indirectly connected drain (air gap) to properly wash produce. Please use a strainer in the 3-compartment sink until a permanent solution can be reached. Ensure proper hand washing and glove usage procedures are followed. Ensure proper cooling and re-heating procedures are followed. |