3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observed an employee begin food preparation without first washing hands at the start of her shift at time of inspection.
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 to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed soup in the preparation table with a discard date of 7/22 at time of inspection.
The PIC voluntarily removed from sale at time of inspection. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Observed the facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection at time of inspection (ODH certification).
To prevent health hazards, obtain the ODH certification. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
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 outside of the sanitizer bucket at time of inspection.
To prevent contamination, store wet wiping cloths in properly maintained sanitizer buckets. (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.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed. Observed frozen crab meat being thawed on the preparation table at time of inspection.
To prevent the growth of harmful organisms, thaw in the cooler and/or under submerged cool running water. TCS food shall be thawed as required in this rule.
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 at time of inspection (cooler, microwaves, freezers).
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.
Repeat 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 air drying, install a dry 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.
Repeat Equipment and/or components are not maintained in good working order. Observed damaged door seals on the preparation coolers at time of inspection.
To prevent health hazards, repair the 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-July-2018
| Comments |
|---|
| Very clean FSO. 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, soda nozzles, etc.) |