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 an employee donning gloves without washing hands 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 for working with food; and after other activities that contaminate the hands.
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 at time of inspection. There is a directly connected drain under the soda dispenser and ice machine near the take-out window.
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.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed the reach in cooler under the front counter without a thermometer at time of inspection which stores milk.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. At time of inspection, observed the following pieces of equipment to be dirty: interior surfaces of reach in freezers, interior surfaces of reach in coolers, ice bins, hot holding cabinets, soda machine, smoothie equipment, and under the coffee machines.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, grease, and food debris at time of inspection along the floors of the following areas: under the broiler, under the fryer, under the smoothie/icee stations, under the storage racks, under the ware washing sink, under the soda dispenser, under the food preparation area, near the hand washing sinks, and near the mop sink.
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: 05-March-2014