3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed food-contact utensils (tongs,spatulas,blizzard mixer, etc.) that are not cleaned at the required frequency at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils if used with time/temperature controlled for safety food, shall be cleaned throughout the day at least every four hours. Equipment and utensils used for TCS foods shall be warewashed every 4 hours.
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. Observed a directly connected drain on the 3-compartment sink (used for food preparation) at time of inspection.
To prevent health hazards, install a designated food preparation sink. 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.
3717-1-03.2(G) / Washing fruits and vegetables.
Corrected During Inspection Observed the facility using raw fruit (bananas) without properly washing them.
To prevent health hazards, raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment (plastic spoon container, reach-in freezer, front dry storage unit) that was dirty at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. The equipment listed above shall be cleaned and maintained.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Observed improper draining of condensation and other nonsewage liquids for the walk-in cold holding unit and the ice bin near the smoothie prep station at the time of inspection.
To prevent health hazards, condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Provide proper drainage for the two units to meet the requirements of this rule.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed locations where the floors, walls, and ceilings were not smooth and easily cleanable at the time of inspection. The FSO was missing ceiling tiles, the FRP was taken off walls, and multiple floor tiles were cracked/damaged.
To prevent health hazards, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair/replace floors,walls,ceilings to meet the requirements of this rule.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed multiple floor and wall junctures throughout the facility that were not properly coved or closed at the time of inspection
To prevent health hazards, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. Floor and wall junctures shall be properly coved.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-June-2016
| Comments |
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| The dining area for the facility was observed to be under renovation. Per discussion with owner, renovations will continue throughout the facility. Facility plans will be required to be submitted to the Health Department for approval before construction begins. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils,and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every twenty-four hours. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |