3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed lettuce and tomatoes with improper date marking at 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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice machine to be dirty at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.3(C) / Sewage and other liquid waste: 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 directly connected drain on the 3-compartment sink (used for food preparation) at time of inspection.
To prevent health hazards, install a designated food preparation sink. 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.
3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Observed food employees wearing jewelry on arms or hands during food preparation at time of inspection (wrist watch).
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
3717-1-04.4(B) / Cutting surfaces.
Repeat The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. Observed the front cutting board to be severely scratched at time of inspection.
To prevent contamination, repair/replace the cutting board. 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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the interior surfaces of the walk in cooler at time of inspection.
To prevent contamination, clean the walk in cooler. 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-October-2015
| Comments |
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| The PIC stated that the FSO may undergo renovations in the near future. The FSO will be required to go through a "facility review" by this department and gain approval prior to construction. The soft-serve equipment is required to be ware washed every 24 hours. |