3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw chicken and raw mussels were stored over RTE foods at time of inspection.
To prevent contamination, 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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (ham, watermelon, tomatoes, potatoes, lettuce, pork, rice, chicken, sausage, 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.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials. Chemicals were stored over clean linens in the basement at time of inspection.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed miscellaneous sources of contamination at time of inspection. The clean cutting boards are stored improperly along the hand washing sink near the bathroom. The clean paper towels at the bar hand washing sink are exposed to contamination.
To prevent contamination, store the cutting boards and paper towels in locations that are not exposed to contamination. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed multiple pieces of equipment in need of repair at time of inspection: the preparation cooler lid was broken; the reach-in cooler had a broken handle and a leak on the interior of the cooler.
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.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed outdoor refuse storage surface was not properly constructed, and sloped to drain at time of inspection.
To prevent health hazards, an outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors, walls, and shelves of the following areas at time of inspection: bar, server station, stairwell, basement, and kitchen.
To prevent contamination, clean the FSO. 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: 17-August-2016
| Comments |
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| Please incorporate a policy regarding the handout provided for potential vomiting or diarrheal events (cleanup guidelines, etc.). A handout was issued to the PIC at time of inspection regarding an employee sick policy. Please incorporate this material ASAP. The PIC is required to obtain Level 2 certification in food protection (certified by ODH) prior to 3/1/17. Ensure that all menu items are properly identified with an asterisk if they can be served under cooked. Proper hand washing equipment is required for catering events. The deli slicer is required to be completely broken down and properly ware washed every 4 hours that it is in use. |