3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee did not properly wash hands before donning gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods (container of ready to eat lettuce) held refrigerated for more than 24 hours were not properly date marked.
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. Provide a proper date marking on open bags of lettuce or a procure for health department approval.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment (front counter ice bin and dipper well) in which food, portable equipment, or utensils are placed.
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. Provide a proper 2 inch air gap on the drainage pipes from the ice bin and dipper well.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed the ice scoop at the front service line was stored in a metal container full of water (dirty) at time of inspection.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. To limit contamination to ready to eat foods that have ice a ingredient, the ice scoop shall not be stored in the container of water. Scoop shall be stored in the ice bin with handle up out of contact with ice or on the clean counter top that is sanitized at least every 4 hours. The scoop shall be ware washed at least every 24 hours.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed deli style preparation cold holding equipment to have accumulation of water on the interior. Observed wet towels are soaking up the water at the time of inspection. Equipment and/or components are not maintained in good working order.
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. To limit contamination to the food contact surfaces, repair cold holding refrigerator to not leak water.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
The warewashing equipment and/or components were not cleaned at the required frequency. Observed the interior of the ware washing machine to have accumulation of pink substance at time of inspection.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule. Clean interior of ware washing machine and maintain.
3717-1-04.4(E) / Warewashing machines - manufacturers' operating instructions.
Observed ware washing machine was not properly supplied with a detergent at time of inspection. A warewashing machine is not operated according to the manufacturer's instructions.
A warewashing machine and its auxiliary components shall be operated and maintained as specified in this rule. Until ware washing machine is properly provided with detergent, the 3 compartment sink shall be used to properly wash, rinse and sanitize.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed the food preparation sink was not properly maintained at time of inspection. Observed food preparation sink was not properly provided with hot or cold running water.
A plumbing system shall be properly maintained. Repair Food Preparation sink to properly wash fruits and vegetables. Until food preparation sink is repair, all foods must be purchased pre-washed. Foods are not to be washing in the 3 compartment ware washing sink.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in multiple wall and floor junctures, around the ware washing machine, under the food preparation sink, floor drain under ice machine and under the tall reach-in coolers and freezer at time of inspection.
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. Clean the above location and maintain clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-November-2013