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 beef was stored over RTE food 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 Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (deli meats).
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.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths. Observed multiple wet wiping cloths stored on hook/hangers throughout the preparation area at time of inspection.
To limit the growth of harmful organisms: (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) 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 Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment in use at time of inspection (microwaves, freezers, cooler, etc.).
To prevent health hazards, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(C) / Drainboards.
Not enough space was provided for holding all soiled or clean utensils in the warewashing area. Observed the ware washing station without adequate space to properly air dry equipment/utensils at time of inspection.
To promote proper ware washing and air drying, recommend installing a drying rack. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items shall be provided for utensil holding before cleaning and after sanitizing.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed damaged door seals on the food preparation cooler at time of inspection.
To prevent health hazards, repair/replace the damaged door seals. 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.
3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Observed the use of a chemical sanitizer that is not approved for use on food contact surfaces at time of inspection (unapproved bleach).
To prevent health hazards, chemical sanitizers, including sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-July-2016
| Comments |
|---|
| Very clean FSO. 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 proper ware washing procedures: 1. Wash 2. Rinse 3. Sanitize (use proper sanitizer, contact time, concentration, and test strips) 4. Air dry (recommend installing a dry rack because towel drying is not permitted) 5. The deli slicer is required to be completely broken down and properly ware washed at least every 4 hours in use 6. In-use utensils contacting TCS foods shall be ware washed every 4 hours (knives, cutting boards, tongs, etc.) 7. In-use utensils contacting non-TCS foods shall be ware washed every 24 hours (ice scoops, coffee pots, etc.) |