3701-21-03 OAC / Facility layout and equipment specifications for FSO
An FSO was constructed or altered, or equipment was added without prior licensor approval. Observed alterations made to the operation's restrooms at the time of inspection.
To prevent foodborne illness, no person, firm, association, organization, corporation, or government operation shall construct, install, provide, equip, or extensively alter a food service operation until the facility layout and equipment specifications have been submitted to and approved in writing by the licensor.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed deli slicing equipment (very old) and a chest freezer that was not approved by a recognized testing agency at the time of inspection.
To prevent contamination to foods, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace old deli slicer with a new NSF or equivalent testing agency approved deli slicer. New slicer was bought and not currently being used. model and make: Univex 4610.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment (front salad cold holding unit) that did not contain a thermometer at the time of inspection.
To ensure equipment is functioning properly, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit. Provide a temperature measuring device for this unit.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation and other nonsewage liquids from the walk in cold holding unit and freezer at the time of inspection.
To prevent health hazards, condenser unit shall be draining to drain that flows to sanitary sewer. Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed floors and walls not smooth and easily cleanable under and around the bar at the time of inspection.
To prevent contamination, the floors, floor coverings, walls, and wall coverings shall be designed, constructed, and installed so they are smooth and easily cleanable. The under/behind the bar shall be provided with backboards and cove base constructed of material that meets the requirements of this rule (FRP, stainless steel, tile or similar material).
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed he floor and wall junctures in the bar areas that are not properly coved or closed at the time of inspection.
To prevent health hazards and foor easy cleaning, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. Install proper floor/wall junctures to meet the requiements of this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in the following locations at the time of inspection: (1) On the floors/walls underneath the low temp dish machine. (2) On the floors underneath shelving in both walk-in units. (3) On the floors/between the equipment on the fryer cook line. (4) Under the bar and all hard to reach areas.
To prevent health hazards, 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. The following areas shall be cleaned and maintained.