3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (gravy,honey ham, mash potatoes,lasagna, peas) 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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (freezer, fryers, blender, keurig) 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 FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed components (torn door seal) of the front reach-in cold holding unit that was not maintained in good working order at the time of inspection.
To prevent health hazards, 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 or replace the torn door seal.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment and/or components (fryer,reach-in cold holding unit, and hot chocolate machine) that were not maintained in good working order at the time of inspection.
To prevent health hazards, 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,replace, or remove equipment listed above.
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Observed a water treatment device for the ice machine not inspected or serviced as required at the time of inspection.
To prevent health hazards, a device such as a water treatment device shall be inspected and serviced in accordance with manufacturer's instructions and as necessary to prevent device failure, and records demonstrating inspection and service shall be maintained by the person in charge. The water treatment device shall be inspected and serviced.
3717-1-06.2(I)(2) / Lighting - intensity (20)
Repeat Observed the light intensity inside equipment ("True" reach-in cold holding unit) that was less than twenty foot candles at the time of inspection.
To encourage cleaning and for safety, the light intensity shall be at least twenty foot candles (two hundred fifteen lux): inside equipment such as reach-in and under-counter refrigerators. Provide proper lighting for the "True" reach-in cold holding unit to meet the requirements of this rule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors of the walk-in cold holding units and the walk-in freezer at the time of inspection.
To prevent contamination, 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 walk-in units shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-November-2016
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| The person in charge shall ensure that the FSO have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces and also food and conditional employees are informed of their responsibility to report to the person in charge information about their health as it relates to diseases that are transmissible through food. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. All violations documented on this inspection will be checked for proper corrective action during next standard inspection. |