3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Observed food in contact with small bowls stored in bulk ingredient containers (sugar, salt, flour, etc.) in the back prep room at the time of inspection.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Discontinue storing scooping bowls in the food items listed above.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed shelving above the server food pick-up area that no longer allows easy cleaning or maintenance at the time of inspection.
To allow for easy cleaning, nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace shelving to meet the requirements of this rule.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 household freezers) that were not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. All equipment shall be commercial and approved.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Observed thermometer for the chemical warewashing machine not kept in good repair or calibration at the time of inspection. The thermometer was reading 60°F.
To ensure equipment is functioning properly, water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Repair/calibrate thermometer for the warewashing machine.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors under the cook line at the time of inspection.
To prevent health hazards, 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. The floors under the cook line shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-December-2016
| Comments |
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| All floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |