[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat Observed handwashing sink was not located to allow convenient use by all employees. Kitchen is only supplied with one hand washing sink which is not conveniently located ensure proper handwashing and glove use by food serving line employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Additional hand washing sinks are required at the main food dispensing line (deli and pizza) and specialty lines 1 and 2.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a direct connection drainage line to the food preparation sink at 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. Provide a proper air gap on the food preparation sink to prevent possible contamination to foods.

3717-1-04(G) / Wood - use limitation.
Repeat Observed a unapproved food contact surfaces contained wood located at the deli serving line at time of inspection.
Because of deterioration and cleaning concerns, wood and wood wicker may not be used as a food-contact surface. The wood cutting surface needs to be replaced with a smooth durable and easily cleanable material (not wood). Employee shall use a clean cutting board to prepare deli foods until the wood board is replaced.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed pot shelf had a pink duct tape holding the lower shelf together at time of inspection. Equipment and/or components are not maintained in good working order.
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. Repair shelf so duct tape is no longer needed.
3717-1-06.4(A) / Repairing.
Repeat Observed screen on back door to be damaged and in need of repair at time of inspection. The physical facilities are not being maintained in good repair.
Repair screen on back door. The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
Repeat Observed floors tile under the 3 compartment warewashing sink to be damaged at time of inspection. The physical facilities are not being maintained in good repair.
Repair damaged floor tiles so floors maybe cleaned easily.The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of unknown black substance on the interior ceiling of the of walk-in cooler at time of inspection.
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.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 22-October-2013

The following violation(s) have been corrected since the last inspection.
3717-1-03.2(U)/Food display - preventing contamination by consumers. Observed washed apples (fruit) on display was not properly protected from contamination by consumers at time of inspection. Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule. Washed fruits that are washed shall be properly wrapped or covered to prevent contamination by customers (students).
3717-1-03.2(W)(3)/Consumer self-service operations - proper monitoring by employees A self-service operation was not properly monitored by food employees. Observed multiple students contaminate ready to eat foods while using the self-service pizza line at time of inspection. Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. Employee working the pizza line was unable to properly monitor students using the self-service line when re-stocking the pizza, nachos, and pretzels hot holding equipment. Customer self-service lines are not recommend to be used in a school cafeteria.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed TCS foods at the deli serving line (cut lettuce and tomatoes, deli meats and cheeses), prepared pizza uncooked, cooked pizza in hot holding equipment, were not being held at the proper temperature. 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 or at 41°F or less. Deli - Observed the food stored at the bottom of the containers to be holding at acceptable temperatures and the tops to be holding at unacceptable temperatures at time of ins inspection. Pizza - Employee is required to go in and out of the hot holding equipment some many times that the pizza is cooling below the required hot holding temperatures. Uncooked pizza is being left out until needed. This requires a time instead temperature for food safety procedure.

The following violation(s) have been corrected since the last inspection.

3717-1-03.2(U)/Food display - preventing contamination by consumers.
Observed washed apples (fruit) on display was not properly protected from contamination by consumers at time of inspection.
Except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing , food on display shall be protected from contamination as required by this rule. Washed fruits that are washed shall be properly wrapped or covered to prevent contamination by customers (students).

3717-1-03.2(W)(3)/Consumer self-service operations - proper monitoring by employees
A self-service operation was not properly monitored by food employees. Observed multiple students contaminate ready to eat foods while using the self-service pizza line at time of inspection.
Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. Employee working the pizza line was unable to properly monitor students using the self-service line when re-stocking the pizza, nachos, and pretzels hot holding equipment. Customer self-service lines are not recommend to be used in a school cafeteria.

3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding.
Observed TCS foods at the deli serving line (cut lettuce and tomatoes, deli meats and cheeses), prepared pizza uncooked, cooked pizza in hot holding equipment, were not being held at the proper temperature.
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 or at 41°F or less. Deli - Observed the food stored at the bottom of the containers to be holding at acceptable temperatures and the tops to be holding at unacceptable temperatures at time of ins inspection. Pizza - Employee is required to go in and out of the hot holding equipment some many times that the pizza is cooling below the required hot holding temperatures. Uncooked pizza is being left out until needed. This requires a time instead temperature for food safety procedure.

Comments
Employees are aware how and when to properly wash hands. Due to the lack of hand washing sinks, employees are unable to follow this rule during food serving periods. Additional hand washing sinks are required at each location that food is being served. Apples are now being wrapped or bagged after washing. Discussed the proper washing of foods and why there is a need for a proper food preparation sink. Just rinsing the food is not good enough. Signs are being posted to direct students to use utensils and once the touch the food item then are required to take it. This will be a work in progress and will require additional training of the students. The self-service line can work if the students are willing to follow directions from the food service employee. Additional ice is being used in the ice baths at time of inspection. Suggested using deeper pans or freeze-able storage containers for the TCS foods. The hot holding line wells could be converted to cold holding equipment or drainage could be added to the wells. Overall there is a need for addition mechanical cold holding on the main service line. Until additional mechanical cold holding cold foods must be held at 41 degrees F or below. If temperatures are being kept then a Time instead of temperature procedure maybe used once approved by the health department. This issue will be re-checked at the next standard inspection. Wood preparation surfaces at the deli and back service line shall be replaced with a smooth, durable and easily cleanable material. Mechanical ware washing machine was observed to have the proper PPM at time of inspection. Work orders have already been placed for the Back door and the damaged flooring tiles. Good! Floors were observed to be much cleaner. Continue to maintain floors clean. This includes in the hard to reach locations. Black substance in the walk-in cooler is planned to be cleaned. Maintain walk-in cooler clean.

Comments

Employees are aware how and when to properly wash hands. Due to the lack of hand washing sinks, employees are unable to follow this rule during food serving periods. Additional hand washing sinks are required at each location that food is being served.
Apples are now being wrapped or bagged after washing. Discussed the proper washing of foods and why there is a need for a proper food preparation sink. Just rinsing the food is not good enough.
Signs are being posted to direct students to use utensils and once the touch the food item then are required to take it. This will be a work in progress and will require additional training of the students. The self-service line can work if the students are willing to follow directions from the food service employee.
Additional ice is being used in the ice baths at time of inspection. Suggested using deeper pans or freeze-able storage containers for the TCS foods. The hot holding line wells could be converted to cold holding equipment or drainage could be added to the wells. Overall there is a need for addition mechanical cold holding on the main service line. Until additional mechanical cold holding cold foods must be held at 41 degrees F or below. If temperatures are being kept then a Time instead of temperature procedure maybe used once approved by the health department. This issue will be re-checked at the next standard inspection.
Wood preparation surfaces at the deli and back service line shall be replaced with a smooth, durable and easily cleanable material.
Mechanical ware washing machine was observed to have the proper PPM at time of inspection.
Work orders have already been placed for the Back door and the damaged flooring tiles. Good!
Floors were observed to be much cleaner. Continue to maintain floors clean. This includes in the hard to reach locations.
Black substance in the walk-in cooler is planned to be cleaned. Maintain walk-in cooler clean.