3717-1-03.5(E) / Consumer advisory.
Critical Repeat The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed steak offered under cooked without a proper consumer advisory at time of inspection.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 05-July-2017
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Y)/Miscellaneous sources of contamination. Observed miscellaneous sources of contamination. "Bug zappers" were installed over the food preparation areas at time of inspection. To prevent contamination, install these devices in locations away from food. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (chicken salad, beef, ham, hot dogs, gyro meat, chicken, tomatoes, salsa, rice, etc.). 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. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed equipment and/or components were not maintained in good working order. The basement hand washing sink was not in working order. The dish machine rinse dial was not in working order at time of inspection. To prevent health hazards, repair the equipment. 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. |
| 3717-1-04.4(B)/Cutting surfaces. Observed the surfaces of cutting boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection. To promote proper cleaning, repair/replace the damaged cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed non-food contact surfaces of equipment were dirty at time of inspection (coolers, shelving, chip warmer, and freezer). To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-05.3(C)/Sewage and other liquid waste: Backflow prevention. Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The food preparation sink in the kitchen did not have an air gapped drain at time of inspection. To prevent health hazards, provide an air gap. 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 for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection (kitchen, bar, basement, walk-in cooler). To prevent contamination, clean the floors. 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. |