3717-1-02.4(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands
Critical Observed the person in charge did not ensure that employees were effectively cleaning their hands at the time of inspection as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Correct By: 02-Apr-2014
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food (cheesecake in storage under raw eggs) that was not properly protected from contamination by separation, packaging, and segregation at the time of inspection
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 02-Apr-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (cooked rice, cooked potatoes, cheesecake) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed at the time of inspection ready-to-eat, TCS food (sauce) that had been date marked was not properly discarded when required.
To prevent illness refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it exceeds the temperature or time except the time the food is frozen, is in a container or package that does not bear a date or day, or is marked with a date or day that exceeds the time and temperature combination as required in this code. Correct By: 02-Apr-2014
3717-1-05.1(E) / Backflow prevention device - design standard.
Critical Corrected During Inspection Observed no backflow prevention device installed on a water supply system for the 2nd floor service sink where a hose was connected at the time of inspection.
To protect against contamination, a backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing. Hose was removed at the time of inspection.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (2nd floor ice bin) 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. Eliminate this direct connection. Correct By: 16-Apr-2014
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Corrected During Inspection Observed no towels or hand drying device at the handwashing sinks (behind the 2nd floor bar and 2nd floor women's restroom) at the time of inspection..
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths (soiled wiping cloths stored on counters in the kitchen, wiping cloths stored in soapy water) at the time of inspection.
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. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (reused blue food containers) not approved by a recognized testing agency at the time of inspection.
Food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace the reused blue containers with containers that are approved for reuse.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service portion container (used as a scoop for cooked rice) at the time of inspection.
Single-service and single-use articles may not be reused.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue on interior surfaces of the 2nd floor microwave and an accumulation of food debris in reach in freezers and coolers at the time of inspection. Observed residue accumulated on door gaskets of coolers at the server station and behind the 1st floor bar at the time of inspection.
Nonfood-contact surfaces of equipment shall be kept clean. Clean this equipment and provide regular cleaning that maintains all equipment clean to sight and touch.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed the floor and wall junctures (bread hallway and under warewashing machine) were not properly coved or closed at the time of inspection.
In FSO's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Observed no handwashing signs posted at handwashing sinks (behind the 2nd floor bar and the 1st floor women's restroom) at the time of inspection.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed dirt and wet debris under the warewashing machine and in front of the walk in freezer at the time of inspection. Observed an accumulation of residue beneath beverage syrups at the 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. Provide regular cleaning that maintains all areas of the facility clean. Correct By: 03-Apr-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-April-2014
| Comments |
|---|
| The hallway ceiling was in good repair at the time of inspection and food was not stored under dripping condensate. |