3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (2-compartment sink) in which foods (fruits and vegetables) are washed and prepared at the time of inspection.
To prevent contamination to foods, 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. Provide proper back flow prevention on the designated food preparation sink. All work shall be completed by a licensed plumber and under permit. Until this sink has been provided with a proper air gap, all foods shall be delivered to the FSO washed from the supplier (Stanton Middle School).
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed the drain plug for the sanitizing compartment of the warewashing sink not maintained in good working order (slow leak) at the time of inspection.
To ensure proper sanitizing, 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. Repair or replace the drain plug.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed a damaged ceiling in the dry storage area at the time of inspection. The ceiling was no longer smooth and easily cleanable.
To prevent health hazards, ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair or replace ceiling to meet the requirements of this rule.
3717-1-06.3(A) / Handwashing sinks - conveniently located.
Repeat Observed no conveniently located handwashing sink with in the ware washing area and the food preparation area at the time of inspection.
Handwashing sinks shall be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of this code. To ensure proper hand washing by food employees, additional hand washing sinks shall be provided in ware washing and food preparation area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-February-2017
| Comments |
|---|
| Ensure that all sinks are generating the required temperature of hot water in each specific sink. Operation's hot water generation took an excessive amount of time to reach the required temperatures. The facility's current employee health policy has 5 of the 13 illnesses that the Ohio Food Code requires to be reported. Refer to the rule 3717-1-02 (A)(3) for the complete list of illnesses that shall be included. |