3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation,,packaging, and segregation
Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation at time of inspection. Eggs were being stored over produce in walk in cooler. Raw hamburger patties were being stored in the prep cooler uncovered next to cut lettuce.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 27-Nov-2013
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. Observed bar olives to be stored at room temperature at time of inspection. The jar of olives gives instruction to be refrigerated after opening and to use within 15 days.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 27-Nov-2013
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (cut lettuce, cut tomatoes, open jar of olives).
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 27-Nov-2013
3717-1-03.5(E) / Consumer advisory.
Critical Repeat The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Observed consumer advisory was not provide with a proper disclosure at the time of inspection.
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. Provide a proper disclosure in the Consumer Advisory statement. Only the raw menu items are need to be advised. Correct By: 07-Jan-2014
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat The Handwashing sink(s) are not located to allow convenient use by employees. Observed the bar area, warewashing area, and server's area without hand washing sinks at time of inspection.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Correct By: 01-Mar-2015
3717-1-05.3(C) / 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 at time of inspection. Ice bin and 3-compartment sink (used for food prep sink) had directly connected drains.
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. Correct By: 07-Jan-2014
3717-1-02.2(G) / Jewelry - prohibition.
Repeat Observed food employees wearing jewelry on arms or hands (bracelets) at time of inspection.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. Correct By: 27-Nov-2013
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed improper use and/or maintenance of wiping cloths. Multiple wet wiping clothes were observed throughout the facility in between use on counters and under a cutting board. Observed bucket with wet wiping clothes stored lacked the sufficient concentration of sanitizer (food preparation area) at time of inspection.
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. Correct By: 27-Nov-2013
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed the noncommercial flat top griddles were being used in food preparation at time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Discontinue using the noncommercial griddles. All equipment shall be approved by the licensor before equipment shall be used in a Licensed FSO. Correct By: 07-Jan-2014
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles at time of inspection. Sea food containers were being used to store fries and ketchup.
Single-service and single-use articles may not be reused. Correct By: 07-Jan-2014
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed non-food contact surfaces of equipment to be dirty (shelves, cooler surfaces, etc.) at time of inspection.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 07-Jan-2014
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink (mop sink) or curbed cleaning facility as required at time of inspection.
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. Correct By: 01-Mar-2015
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed outdoor refuse storage surface was not properly constructed, and sloped to drain at time of inspection.
An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material (concrete/asphalt) and shall be smooth, durable, and sloped to drain. Correct By: 01-Mar-2015
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required at time of inspection (over food prep areas).
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. Correct By: 07-Jan-2014
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed the coved base molding near the server's drink preparation area to be damaged; the exhaust system is leaking a large amount of grease onto the exterior of the building; multiple ceiling tiles in kitchen were damaged at time of inspection.
The physical facilities shall be maintained in good repair. Correct By: 07-Jan-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris at time of inspection. The floors, walls, vents, and ceiling of the kitchen had a large buildup of dirt, dust, grease, residue, and debris at time of inspection. Including, but not limited to, walls near the ware washing station, ceiling tiles, ventilation system, floors around equipment, etc.
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. Correct By: 07-Jan-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 08-January-2014
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.4(B)/Cutting surfaces. Oberved the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Correct By: 27-Nov-2013 |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed equipment food-contact surfaces or utensils to be dirty (cutting board, etc.) at time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 27-Nov-2013 |
| 3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans. Observed cooking equipment or pan surfaces to be dirty (pans, skillet used for bread, etc.) at time of inspection. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Correct By: 27-Nov-2013 |
| 3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored at time of inspection. Observed napkins and paper towels were stored on the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Correct By: 27-Nov-2013 |
| 3717-1-04.8(I)/Preset tableware. Observed preset tableware were not properly protected from contamination at time of inspection. Preset tableware shall be protected from contamination by being wrapped, covered, or inverted; preset tableware may be exposed if unused settings are removed when a consumer is seated, or the settings not removed when a consumer is seated are cleaned and sanitized before further use. Correct By: 27-Nov-2013 |
| 3717-1-04.2(I)/Sanitizing solutions - testing devices. Observed there to be no test kit available for measuring the concentration of the sanitizer. Observed a bucket to store wet wiping clothes lacked the proper concentration of sanitizer at time of inspection. A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Correct By: 27-Nov-2013 |
| 3717-1-02.4(C)(9)/Person in charge: duties - ensure employees are properly sanitizing equipment and utensils The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed the FSO without a sanitizer test kit at time of inspection. A bucket storing wet wiping clothes was below the required concentration of sanitizer. The bar tender stated that she only gives glasses a one second contact time in sanitizer water (warm water). To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. A test kit shall be available to ensure proper concentration of sanitizer. Glasses ware washed at the bar shall be done so properly by using the proper temperature of water and the proper length of contact time in the sanitizer. Correct By: 27-Nov-2013 |
| Comments |
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| Ensure sanitizer test kit is being used regularly to confirm the proper concentration of sanitizer at all times. |