3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods (salsa, turkey deli meat, milk) was held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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. Managers stated that all the foods observed with out dates were employee foods. Employee foods and lunches shall be stored separate from the food served to the customers/children. This location shall be labeled. Recommend providing a separate cold holding unit for employees. Correct By: 23-Sep-2016
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed employees lunches/food items were stored among the food items used to serve the customers/children at the time of inspection.
To prevent contamination foods, employee food items shall be stored in a separate location from the customers/children foods that is protected. If the same equipment is used, recommend providing a tray of container label "Employees Only" on the bottom selves. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Recommend organizing the cold holding unit and discarding all unclaimed food items. Recommend developing a schedule for employees to monitor the unit (relish dated for 4/2015 and moldy salsa). Correct By: 23-Sep-2016
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed cold holding refrigeration/freezer, range/stove and other noncommercial small appliances that were not approved by a recognized testing agency to be present in the kitchen at the time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace current equipment when it is no longer in proper working order with equipment that meets the requirements of this rule. Recommend submitting the make and model numbers to the Health Department before purchases are made. this will ensure the new equipment meets the necessary standards required by code. All appliances that are only used while preparing employees foods shall be label "For employee use only".
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed noncommercial refrigerator/freezer unit to be in poor condition. Bottom shelf has been repaired with bungee cords, bottom pull out draws have been removed, liquid/rust accumulation on the floors under unit. Due to multiple opening and closing of this equipment, a accurate cold holding temperature was hard to confirm. Equipment and/or components are not maintained in good working order.
To ensure foods are holding at acceptable 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. Based on the current condition, recommend replacing the noncommercial reach-in refrigerator and freezer combo unit with a commercial reach-in cooler and freezer. Recommend contacting the Kent Health department before purchases are made to ensure approval. Correct By: 01-Mar-2017
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed outdoor refuse containers without tight fitting lids, doors, or covers at the time of inspection.
To prevent pest harborage, receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers. Contact the waste company to provide the FSO with a receptacle that has proper lids. Correct By: 01-Dec-2016
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-September-2016
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| The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. See handouts in with inspection email. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Recommend having the policy posted with in the kitchen. A handout has been provided regarding this. Documentation shall be provided for each employee at the time for each inspection. Recommend having the Person In Charge attend a food safety class (level II) and to become certified in food protection by ODH by March 1, 2017. Single-use utensils are only be used once then discarded. Recommend developing a sanitizer testing log and use it daily. This will help monitor the dish machine/ware washing machine and ensure that the equipment is properly providing the proper parts per million (PPM) of chlorine sanitizer during that final rinse cycle. Recommend covering the opening to the sanitizer solution container so concentration is not lost to evaporation. Recommend using a disinfect/sanitizer chemical that is designed for use with a commercial ware washing machine. Guidelines shall be provided on the product label for proper use. Observed the Kitchen to be very clean and organized at the time of inspection. Due to the lack a food processing sink (sink with a indirect connect to the sewer and air gapped drain) at this location, a restriction is required for this FSO as follows: Operation has not been provided with a properly installed Food Processing sink. All food shall be properly washed, prepared, and provided with a date of preparation from supplier before being delivered to this location. |