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 (dipping well basin) in which utensils were placed at the time of inspection.
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. Provide a proper air gap dipping well.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (freezer) that was not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a RFE shall be approved by a recognized food equipment testing agency. All equipment shall be commercial in a RFE.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles (cups) that are not properly stored at the time of inspection.
To prevent contamination, single-service articles and single-use articles shall be properly stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor. (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Provide proper protection for the cups.
3717-1-06.2(I)(3) / Lighting - intensity (50)
Observed the light intensity in an area where employees works with food, utensils or equipment that was less than fifty foot candles (32-35) at the time of inspection.
To encourage cleaning and for safety, the light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide proper lighting to meet the requirements of this rule.
Facility Type: Seasonal Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 25-April-2016
| Comments |
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| The RFE appeared very clean at the time of inspection. The nozzle on the whipped cream is considered a food contact surface. Recommend using dispenser for the whipped cream or gloves shall be used. The facility's operations are categorized as a risk level 3. Currently the RFE is a risk level 2 and will need to become a risk level 3 for next licensing period. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. The warewashing sink (3-compartment) and the hand sink were in compliance with the Ohio Food Code. The facility review is considered complete, no 30-day inspection is required. |