3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Observed a direct connection between the sewage system and a drain from the ice machine at the time of inspection. The drainage pipe was below the flood rim.
To prevent health hazards, 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. The drainage pipe was cut to provide a proper air gap.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles (cups) that were not properly stored at the time of inspection. The cups are stored in a way the may expose them to contamination.
To prevent contamination single-service articles and single-use articles shall be stored: (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. Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Recommend leaving the cups and lids in the original sleeves/packaging or storing in a dispenser that properly protects.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed a wood shelf used for dirty utensils and equipment that was not constructed of approved materials at the time of inspection.
Because of deterioration and cleaning concerns, Where FSO activities are conducted, materials for indoor surfaces shall be smooth, durable, and easily cleanable; and nonabsorbent for areas subject to moisture. Shelving shall be made from approved material to meet the requirements of this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-April-2016
| Comments |
|---|
| FSO was observed to be very clean. Employees demonstrated excellent knowledge in food safety. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |