3717-1-05.1(E) / Backflow prevention device - design standard.
Critical Observed a hose connected to the faucet of the mop sink with no backflow prevention device installed. A backflow prevention device is needed to protect the water supply from potential backsiphonage contamination.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing. Install an approved backflow prevention device for the mop sink as described in this rule to protect the water supply from potential contamination.
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Observed improper display or storage of poisonous or toxic materials. Observed a container of weed killer and a container of brush killer in storage on the back corner cabinet of the kitchen at the time of inspection. The presence of toxic chemicals in the kitchen represents an unnecessary risk to both employees and consumers.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Remove the container of weed killer and the container of brush killer from kitchen storage.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Observed improper storage of food items. Observed a bag of Mucho Gusto cheese stored in a pool of accumulated condensate water in the walk in cooler. Condensate can be a source of microbial contamination for food.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. PIC discarded the bag of cheese at the time of inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed ground beef patties and hamburger buns stored on the floor of the walk in freezer at the time of inspection.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. To protect food from contamination it shall be stored at least 6 inches above the floor.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on multiple nonfood-contact surfaces in kitchen (interior surface of microwave, gaskets and handles of refrigeration equipment, handles and surfaces of cabinets). The presence of food debris or dirt on nonfood-contact surfaces may provide an environment suitable for the growth of harmful organisms that employees may inadvertently transfer to food.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean nonfood contact surfaces so that they are clean to sight and touch. Maintain a regular cleaning schedule to reduce the risk of inadvertently transferring contamination to food.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of condensate water on the top shelf of the walk in cooler in which food is stored. This condensate may contaminate food items stored on the top shelf.
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. Clean all condensate accumulation from the top shelf on the walk in cooler and prevent the condensate from accumulating on the top shelf where it may contaminate food.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-August-2013
| Comments |
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| Discussed modifying receiving procedures for food and single service items so that they are not stored on the floor overnight. Recommend placing food directly on shelf when received or providing a separate shelf designated for receiving food. |