3717-1-03.2(U) / Food display - preventing contamination by consumers.
Critical Observed deli preparation service line was not properly protected from contamination by consumers. The deli line was provided with a proper food guard at the time of inspection.
To prevent contamination, for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Provide a proper sneeze guard or food guard that protects the foods at the deli line from contamination by the customer. Recommend providing a shelf style guard so employees do not have to hand the food trays to the customers. This will help limit the chances of the food employees gloves becoming contaminated by the customer.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Observed Time as a public health control was being used without the proper written procedures for the burger service line and special service line condiments (lettuce, cut tomatoes, cheese, etc.) at the time of inspection.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. The lettuce, cheese, cut tomatoes, etc. are all considered to be TCS foods. They must be held at 41 degrees F or below to limit the growth of harmful organisms. Food employee stated that the condiments are discarded at the end of the day. This requires a proper time instead of temperature procedure. Provided this procedure for health department review.
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. The sinks must be installed under the proper plumbing permits. To ensure hands are properly being washed by food employees, these locations must be supplied with properly supplied hand washing sinks.
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.
3717-1-05.3(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. Observed the drainage line from the walk-in cooler condenser to not be installed with a proper air gap 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 an air gap on the drainage line of the walk-in cooler condenser to prevent contamination to foods.
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. Observed the ice machine was not installed with a proper air gap 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 on the drainage line from the ice machine to prevent contamination to the ice (food).
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Observed improper storage of poisonous or toxic materials. Observed the sanitizer and rinsing chemicals were stored in a holder directly over the clean side of the ware washing area at the time of inspection.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Move the chemical container holder to an area that will limit contamination to the clean equipment and utensils.