3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed bag of turkey with a date mark for a day well over 7 days (4/17). Observed salads without proper date marks for 7 day discard.
Opened deli meats are required to be provided with a date mark indicating when the food shall be discarded. If the TCS food is frozen, provide a date on the TCS food when it was open, date of when the turkey was frozen (if different from the day of opening), date when the food was thawed, and a date for when the food must be used by or discarded. If TCS foods are opened or prepared at the middle school, the middle school kitchen employees are required to provide the proper date marks. Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours in an FSO or RFE, 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 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation or original opening of the container shall be counted as day 1, and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. A ready-to-eat, TCS food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients shall retain the date marking of the earliest-prepared or first-prepared ingredient. If this violations continues to occur at the Kent City Schools FSO's, foods will be required to be discarded at the time of inspection.
3717-1-05.3(C) / 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. This facility was not properly provided with a designated food preparation sink at the time of inspection.
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. Provided a designated food preparation sink to wash all foods that are required to be washed. Until this sink is provided all foods shall be washed and prepped at the middle school kitchen. The 3 compartment sink is not approved equipment for washing ready to eat foods.
3717-1-03.2(G) / Washing fruits and vegetables.
Observed the facility using or serving raw fruit and or vegetables without properly washing them in a food preparation sink at the time of inspection.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. To ensure foods are protected from possible contamination, all foods that are required to be washed shall be washed in a proper food processing sink. Due to this facility not being provided with a food preparation sink means all foods shall be washed and prepared at the Middle School.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Wet wiping cloths were not being stored in sanitizer solution at the time of inspection.
To limit the growth of harmful organisms, wet wiping cloths shall be stored according to the following rules. Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed noncommercial range at the time of inspection. Equipment is not approved by a recognized testing agency.
Range is only used a few times a week. Replace range with a commercial range once range is no longer in proper working order. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-May-2014
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| To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Only approved beverage containers are permitted to be used within a licensed FSO kitchen. To prevent contamination food employees may not wear jewelry on their arms or hands. Hands are to washed upon arrival to work. Oasis 146 Multi-Quat Sanitizer is an EPA-registered, concentrated, no rinse quat sanitizer that is effective across a dilution range of 0.25 - 0.67 oz per gallon of water. Employees appear in good health. No one works with symptoms of diarrhea, vomiting, sore throat with fever, or jaundice. The hand washing facilities are adequate and easily accessible. Observed several food employees using proper hand washing and glove use during my inspection. Gloves are changed using proper procedures. Observed hand washing. No bare hand contact with ready to eat food. All food is protected from contamination. Food temperatures are maintained as required and accurate for piece of equipment. Temperature measuring devices are provided, readily accessible and are properly calibrated. Refrigerators are kept clean and organized. All foods are from the approved source(s), Ready to eat foods are handled with clean utensils or clean gloved hands. Drawers and racks are clean. All floors, walls and ceilings are clean to sight and touch. |