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. The warewashing sink is being used as a culinary sink without an air gap.
To prevent health hazards, 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. Install a food preparation sink/culinary sink with an air gap to meet the requirements of this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed display equipment (cooler by office) that was used to hold TCS beverages (milk) at the time of inspection.
To ensure TCS foods are properly held at acceptable temperatures, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency and used to hold foods that the equipment is designed to hold. Display cold holding units are not designed to hold TCS foods such as milk.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed the mugs that were not being air dried at the time of inspection.
To prevent health hazards, after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried. The mugs shall be air dried to meet the requirements of this rule.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink (mop sink) or curbed cleaning facility as required at the time of inspection.
To allow for proper cleaning and disposal, at least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule. Provide a mop sink.
Facility Type: Seasonal Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-April-2016
| Comments |
|---|
| Overall facility appeared clean and maintained. The person-in-charge was very knowledgeable in food safety. Due to how the plastic spoons are stored (front counter), avoid touching the mouth contact surface when they are being handled. The nozzle on the whipped cream is considered a food contact surface. Recommend using dispenser for the whipped cream or gloves shall be used. The installation of sinks will require a facility review by this department and potential plumbing permits. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |