3717-1-03.2(J) / Food contact with equipment and utensils
Critical Observed food in contact with an unclean surface. Observed ready to eat perforated (holes) bags of cut leafy greens were not being stored in a method that prevents contamination at the time of inspection.
To prevent contamination, ready to eat foods in perforated bags shall be transferred into an approved container or bags shall be stored in proper containers. Verify that the cut leafy greens is a ready to eat product from the supplier. Correct By: 27-Sep-2016
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food (feta cheese 9/14) that had been date marked was not properly discarded when required at the time of inspection.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule. Develop a policy on date marking foods that were frozen to extend shelf-life. Correct By: 27-Sep-2016
3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Observed food employees wearing jewelry on arms or hands during food preparation at the 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. Only a common wedding band and a medical bracelet was acceptable to be warn by food employees when working with foods. Correct By: 27-Sep-2016
3717-1-02.3(C) / Hair restraints - effectiveness.
Observed food employees did not have their hair effectively restrained at the time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Food employees shall be required or supplied with hats, hair coverings or nets, beard restraints and clothing that covers body hair. Correct By: 03-Oct-2016
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Corrected During Inspection Observed re-use of single-service or single-use articles to scoop feta cheese at the time of inspection.
To prevent contamination, single-service and single-use articles may not be reused. Discontinue using the single-use container to scoop foods. Only utensils that are able to be proper ware washed shall be re-used. Correct By: 27-Sep-2016
3717-1-06.4(A) / Repairing.
Repeat Observed multiple stained ceiling tiles over the front service line at the time of inspection. The physical facilities are not being maintained in good repair.
To prevent contamination to the food service operation, repair the cause of the staining on the ceiling tiles. Damaged ceiling tiles shall be replaced with new tiles that are smooth, durable, and easily cleanable. The physical facilities shall be maintained in good repair. This will be rechecked at the next standard inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-September-2016
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| 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 to initiate a task that involves working with food; and after other activities that contaminate the hands. This includes when a customers person beverage container is handled when providing service. Fresh foods shall not be added or mixed with old foods. Recommend completely using all the food in a container and starting with a new fresh container and product. If new product is added to old product, the new product has to be considered as the date the old product was produced. If product is exceeding 24 hours, product containers are required to be labeled with a date of expiration. Ohio Department of Health certification in Food Protection is required March 1, 2017. Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required. Observed the facility in good condition at the time of inspection. Observed coolers to be clean, organized and properly functioning at the time of inspection. |