3701–21-03 OAC / Facility layout and equipment specifications for FSO
An FSO has added equipment without licensor approval. A used Delfield preparation cold holding unit has been added and the approved unit has been removed. Observed a used 7 up cold holding unit has been added without approval.
To prevent foodborne illness, no person, firm, association, organization, corporation, or government operation shall construct, install, provide, equip, or extensively alter a food service operation until the facility layout and equipment specifications have been submitted to and approved in writing by the licensor. The used preparation cold holding unit and the 7 up unit shall be removed from the facility and replace with NEW equipment approved by a testing agency for commercial use and the Licensor.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed in-use utensils (tongs) in raw chicken container and in the hot holding steak were improperly stored with handles contacting the foods at the time of inspection.
To prevent contamination during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified in 3717-1-04.5(B) and 04.6 (B) of this code; or 4) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or 5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not TCS; or 6) In a container of water if the water is maintained at a temperature of at least 135° F and the container is cleaned at the frequency specified in 3717-1-04.5 (B)(2)(g) of this code. Store utensils to meet the requirement of this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths at the time of inspection.
To limit the growth of harmful organisms,(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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the 7up cold holding Equipment was not properly adjusted to hold foods at acceptable temperatures at the time of inspection.
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. Remove this equipment from the facility. This equipment is not designed for the storage of TCS foods and items that are not prepackaged beverage items.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the Delfield preparation cold holding unit was not supplied with the containers or storage components. Observed the food guards are not properly protecting the foods from possible contamination from the customers. Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Remove the Delfield cold holding unit from the FSO and replace with a NEW approved by NSF or equivalent testing agency equipment. This equipment must be approved by the Kent Health Department before equipment is to be used.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles were stored on the floor in the basement at the time of inspection.
To prevent contamination, cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored at least six inches (fifteen centimeters) above the floor.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs within the 7up cold holding unit not properly shielded or coated at the time of inspection
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. This 7up cold holding equipment has not been approved by the Kent Health Department and shall be removed from the FSO.