3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. Managers present at the time of inspection were able to answer questions correctly and were able to demonstrate knowledge during CPP and throughout standard inspection.
Correct By: 24-Feb-2022
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. Observed the solution to be testing 200 PPM or higher. Chlorine sanitizer solution shall not exceed 100 PPM (temperature dependent).
Correct By: 24-Feb-2022
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours) for the shelled egg flats with cold holding. The egg flats shall be marked to identify the time when 4 hours past the time when the egg flats were removed from cold holding. Currently, a digital timer is being set with can be used in additional to the marking of the flat. Unmarked foods shall be discarded. "TILT" procedure shall be updated to included these changes.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewashing machine. Observed the warewashing machine temperature gauge would not move past 100 degrees F. Water temperature was observed to be 113 degrees F after final rinse. Manager stated the warewashing machine will be replaced soon.
Correct By: 24-Feb-2022
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Insufficient air gap between the flood rim and the water supply inlet located on the Dip Well in back grill room. Manager temporary corrected the issue. Provide a long term repair.
Correct By: 24-Feb-2022
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Manager was not able to provide required documentation at the time of inspection.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. Observed the front preparation line hand washing sink did not have hot or warm water at the time of inspection. Provide hot water at hand sinks.
Correct By: 24-Feb-2022
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Observed improper storage of cleaned equipment and utensils after ware washing. Observed dirty items are stored/discarded by staff directly next to the clean items that are air drying after warewashing. Provide distance or a physical barrier between clean items and soiled items to prevent contamination.
Correct By: 24-Feb-2022
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Observed beverage glass were stack with moisture accumulation on the inside. Ensure staff is aware that beverage containers shall be allowed to air dry completely before stacking.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Observed single-service and single-use articles (to go beverage containers) located on the front service line/beverage preparation, that were not protected from contamination and removed from the original packaging.
3717-1-04.3(C) / Fixed equipment installation: elevation or sealing.
Observed food storage bottom shelves in walk-in cold holding unit were not properly elevated 6 inches above the floor. Elevate the bottom shelves to be 6 off the floor for cleaning and inspection access.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed door seal on the front preparation service line to be damaged and in need of repair/replacement.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed floors and walls (under and behind storage shelves) of the walk-in cold holding unit to be in need of cleaning.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system on the front preparation line hand sink was not properly maintained or repaired at the time of inspection. Observed water would accumulate on the floor when hand sink was frequently used. Repair or replace hand sink to not leak.
Correct By: 24-Feb-2022
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed ceiling in the back grill/fry room to constructed with an unapproved room finish. Observed the FRP installed on the walls to be damaged and not attached to the subwall material. Observed coved base molding to be missing in locations. To ensure the facilities are able to be proper maintained clean, install and repair room finishes of Floors, walls, and/or ceilings to be smooth and easily cleanable. Changes in room finishes shall be approved by licensor.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed ceiling in the ware washing area to have a brown stain. Repair the cause of the staining and replace the ceiling where damaged.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed multiple holes in the FRP wall material around the warewashing area. Repair holes so all walls are easily able to be cleaned.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors under and around hard to reach locations to be in need of cleaning. Observed the grout between floor tiles in need of cleaning.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed threshold and door frame to the back door to be damaged and in need of repair.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed server counter under the soup warmer to be damaged and taped together. Observed multiple location where the wooden countertops/cabinets are damaged or warn. Repair or replace as needed.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in the food preparation sink area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-February-2022
| Comments |
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| Managers present are both PIC certified but a ODH certification in Food Protection was not available for review. Ice making equipment and ice bin drainage shall not be cross connected. Manager stated the facility is inspected by a certified pest controller monthly. Recommend asking for monitoring traps and reports. Dairy products such as milk and buttermilk shall be considered TCS foods and shall be dated marked for discarded. Backflow prevention is required on all direct connection of potable equipment (ice maker, coffee brewing equipment, etc.) Ensure all food handlers (including servers) are properly trained on when to wash hands and review what "Breaking Task" would be considered. Ensure Raw Sprouts and other produce (Include all cut leafy greens) that are delivered in containers that are NOT indicating the product is Ready To Eat (RTE) is property washed in the designated food preparation sink. A follow-up inspection has been schedule for 2/25/2022. All violations will be rechecked at this follow-up inspection. All Critical violations shall be correct ASAP. |
| III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. X - P - Chemical: Toxic materials are properly identified and stored. |