3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed the culinary sink in the back warewashing room that was dirty at the time of inspection.
To prevent contamination, equipment food-contact surfaces shall be cleaned at any time during the operation when contamination may have occurred. The culinary sink shall be cleaned and maintained.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed the handwashing sink next to the culinary sink in the warewashing room being used for purposes other than handwashing at the time of inspection. Items were being stored in/on the handwashing sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Remove items from sink and discontinue using the handwashing sink for anything other than hand washing.
3717-1-04.1(Y) / Temperature measuring devices.
Observed the pizza food preparation cold holding equipment that did not contain a thermometer at the time of inspection.
To prevent health hazards, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Provide a thermometer to monitor the temperature for the pizza food preparation cold holding unit.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Observed the can opener blade dull at the time of inspection.
To prevent health hazards, cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Repair/replace can opener blade to meet the requirement of this rule.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Observed a pizza rack and pizza boxes in the back warewashing room that were found on the floor at the time of inspection.
To prevent contamination, cleaned equipment and single-use articles shall be properly stored as described in this rule. (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of this code
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed the floor and wall juncture near the back office that was not properly coved (missing a tile cove base) at the time of inspection.
To allow for easy cleaning, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch. Replace the missing tile cove base to meet the requirements of this rule.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs above the warewashing sink that were not properly shielded (damaged protective shield) at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is clean equipment and utensils. The damaged light shield shall be repaired or replaced.
3717-1-06.4(A) / Repairing.
Observed the door on the mccall reach-in cold holding unit that was not in good repair (top hinge was broken) at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair/replace the door for the mccall reach-in cold holding unit to be in good repair in order to function properly.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-March-2016
| Comments |
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| The top of the pizza food prep cooler shall be closed when not in use to maintain a temperature below 41°F. The bulk garlic container is labeled to keep refrigerated, the small container of garlic is left out on the counter. Provide documentation to the Health Department that the garlic is shelf stable. A vomit and diarrheal clean-up procedure shall be readily available for all employees to view. A level 2 Ohio Department Health certification in food safety is required to be obtained for one operator of the facility by March 1, 2017. |