3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed inconsistent procedures were used for date marking RTE, TCS foods in the reach in cooler. Some foods were date marked with a "use by" date. Some foods were marked with a preparation date.
Refrigeration slows, but does not stop the growth of harmful organisms. Over time, these organisms may increase their risk to public health. Datemarking these foods with an appropriate "use by" date shows when they are no longer safe to use. 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. Consistently date mark RTE, TCS foods with a "use by" date that does not exceed 6 days past the date of preparation.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Observed the piercing part of the can opener was dirty at the time of inspection.
Food residues and other dirt accumulated on the piercing part of the can opener may support the growth of harmful organisms that can contaminate food when the can opener is used. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned the can opener at the time of inspection.
3717-1-05.1(E) / Backflow prevention device - design standard.
Critical At the time of inspection, observed a hose connected to the water supply system of the service sink with no backflow prevention device installed.
To protect the water supply from contamination due to backsiphonage, install an approved backflow prevention device at the water supply outlet. 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.
901:3-4-15(B) / Embargoing of food due to adulteration, misbranding, or expired baby formula or baby foods
Critical Corrected During Inspection At the time of inspection, observed baby food (sweet peas) in storage that was expired.
Whenever a licensor finds or has cause to believe within an FSO in their jurisdiction that baby food is expired, the licensor shall affix to the item a tag giving notice that the item is, or is suspect of being expired and has been embargoed. PIC discarded the expired baby food at the time of inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed that the seal on the left door of the reach in cooler was not intact at the time of inspection. Observed that the left door handle of the reach in cooler was loose at the time of inspection.
To ensure that the reach in cooler continues to function properly, equipment components such as doors, seals, hinges, and fasteners shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the damaged door seal and repair the loose handle for this equipment.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles. At the time of inspection, operation was re-using margarine containers and other plastic containers for the storage of food.
Single-service and single-use articles may not be reused. Discard margarine containers and other single-use containers when they are empty, and store food only in containers that have been approved by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed multiple non-food contact surfaces of equipment were dirty at the time of inspection: accumulation of food residue on the interior surfaces of the microwave, accumulation of dust on vent covers and nozzles over cooking range, dark black staining on door seals for the reach in cooler..
Food residues, dust, and dirt are sources of contamination, some of which may also support the growth of harmful organisms. This contamination may inadvertently be transferred to food when equipment is not maintained clean. Clean all food residue, dust, and dirt from this equipment, and provide regular cleaning such that the surfaces of all equipment in the facility is maintained clean to sight and touch.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-December-2013
| Comments |
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| Regularly check all baby food and formula to be certain that they have not expired. The screens to the door at the entry to the facility are torn in multiple areas. Ensure that all holes in the screens are repaired prior to placing them into use. All newly purchased equipment shall be commercial grade and approved by a recognized food equipment agency. Contact the City of Kent Health Department prior to placing any new equipment into service. |