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. The ice bins and ice machine had directly connected drains at time of inspection.
To prevent health hazards, provide an air gap on the ice bins/machine drain lines. 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 for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Corrected During Inspection Observed no towels or hand drying device at the front handwashing sink at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed a non-commercial freezer in use at time of inspection.
To promote proper cleaning, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the freezer to be damaged at time of inspection. Observed the 3-compartment sink to be clogged at time of inspection.
To promote proper cleaning, repair the equipment. 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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed the surfaces of the 3-compartment sink to be dirty at time of inspection.
To prevent contamination, clean the sink. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple areas of the facility to be in a state of disrepair at time of inspection: floor tiles near the popcorn machine, storage cabinets at the concession counter, and coved base at the concession counter.
To promote proper cleaning, repair the facility. The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-March-2015
| Comments |
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| A re-inspection will be conducted tomorrow to ensure that the 3-compartment sink has been repaired and proper ware washing can take place. Ensure that proper ware washing procedures are followed on all equipment/utensils (wash, rinse, sanitize, air dry). Sanitizer test strips shall be used to monitor the concentration of sanitizer solution (bleach, etc.). Utensils shall be ware washed at least every 24 hours (ice scoops, popcorn scoops, etc.). The 3-compartment sink shall be maintained clean at all times. The sanitizer solution can also be used to wipe down the surfaces of the concession stand. The PIC stated that the concession stand is preparing to undergo a renovation in the near future. If a substantial alteration is going to done, the FSO is required to undergo a "facility review" by this department prior to construction. The PIC stated that the current freezer (broken, non-commercial) is going to be replaced soon. Please provide this department with a specification sheet of the make and model of the replacement freezer. We need to approve the new equipment prior to delivery to ensure that it meets proper standards. Food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment agency (NSF, etc.). |