3717-1-03.1(L) / Package integrity - specifications for receiving
Critical Observed food in packaging (cans in dry storage dented along seams) that does not appear to protect it from contamination.
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
3717-1-03.5(E) / Consumer advisory.
Critical The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The consumer advisory on the current menu is not complete.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder as described in this rule. The asterisked statement shall include a statement that items may be served raw or undercooked.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed drainage lines from water softener and downstairs culinary sink are directly connected to the floor drain as the drainage lines empty below the top rim of a funnel.
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. To protect against contamination, eliminate this direct connection.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. Observed dry soiled wiping cloths stored on counter across from dishwashing line.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions. PIC discarded soiled wiping cloths at the time of inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The bottom seal of the downstairs reach in cooler has pulled away from the door.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. To ensure that the downstairs reach in cooler continues to function properly, repair or replace the seal to the cooler's door.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed accumulation of food residue on the door and seal of the downstairs reach in cooler at the time of inspection.
Nonfood-contact surfaces of equipment shall be kept clean. Clean the downstairs reach in cooler. Maintain this equipment and other non-food contact surfaces in the facility clean to sight and touch.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Observed the dipping well behind the bar was leaking and water was pooled beneath it at the time of inspection.
A plumbing system shall be properly maintained. The dipping well shall be repaired so that it no longer leaks
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-September-2013
| Comments |
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| This standard inspection was conducted at the same time as a CCP inspection for this operation. A properly provisioned handwashing sink has been added at the end of the warewashing line since the last standard inspection. Drainage line for the water softener is now at least 6 inches above the floor. Discussed wrapping preset utensils so that food contact ends of utensils are covered entirely. |