3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the FSO without signed employee reporting agreements at time of inspection.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice machine to be dirty at time of inspection.
Clean the ice machine. 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. The ice machine did not have a proper drain at time of inspection.
Provide a proper air gap on the ice machine. To prevent health hazards, 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.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Multiple spray bottles were without labels at time of inspection.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Observed nonfood-contact surfaces constructed of unapproved materials. Observed an absorbent bar mat in use at time of inspection.
To prevent contamination, discontinue the use of absorbent bar mat. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the hand washing sink at the north bar without proper water pressure to wash hands at time of inspection.
To promote proper hand washing, repair the sink. 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.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Repeat The handwashing sink(s) are not located to allow convenient use by employees. Observed the south side bar without a hand washing sink at time of inspection.
To ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple areas of damaged flooring at time of inspection.
To promote proper cleaning, repair the damaged floors. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection.
To prevent contamination, clean the floors. 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: 12-July-2018
| Comments |
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| A re-inspection is scheduled for 11am on 8/3/18 to confirm that violations have been corrected. The FSO is currently not operating for summer break. Ensure that proper ware washing procedures are followed (wash, rinse, sanitize, air dry). Ensure that proper procedures are followed regarding the preparation/service of lemons/limes: 1. Wash lemons/limes using a strainer in the 3-compartment sink. 2. Cut lemons/limes wearing gloves. 3. Cut and store lemons/limes using clean utensils. 4. Serve lemons/limes with utensils. Bare hand contact is not permitted. The PIC stated that the bar may undergo a renovation in the near future. Please contact this department and submit a facility review application prior to construction. |