3717-1-03.2(W)(3) / Consumer self-service operations - proper monitoring by employees
Critical Repeat Observed the pizza/snack self-service line was not properly monitored by knowledgeable food employees at the time of inspection. Observed students touching ready-to-eat foods (pizza and pretzels) and putting food items back onto display for customer self-service.
To prevent contamination, consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures. Ensure that a knowledgeable food employee is available to monitor this self-service line at all times during operation. Additional staffing is needed at this location.
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 in which food, portable equipment, or utensils are placed. Observed the ice machine in the concessions area was not installed with a proper air gap at the time of inspection.
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. Provide a proper air gap on the drainage line from the ice machine to prevent contamination to the ice.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat Observed time as a public health control was being used without the proper written procedures for the burger/grille service line and special service line (lettuce, cut tomatoes, cheese, etc.) at the time of inspection.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO, and made available to the licensor. The lettuce, cheese, cut tomatoes, etc. are all considered to be TCS foods. They must be held at 41 degrees F or below to limit the growth of harmful organisms. This requires a proper time instead of temperature procedure. Provided this procedure for the health department to review.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the shelving in the walk-in cold holding equipment not maintained in good working order at the time of inspection. Some sections were found in poor condition.
To prevent contamination, 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 shelving indicated in the observation.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Repeat Observed condensation drainage lines from the walk in cold holding equipment were not properly installed. Observed drainage pipes to be leaking onto floors creating a slip hazard. Drainage pipes are installed on the floor at the time of inspection.
To reduce the slip hazard, redirect drainage pipe directly into a floor drain. To allow floors to be easily cleaned, reinstall lines to be up off the floor. Utility service lines and pipes may not be unnecessarily exposed, may not be installed on the floor, and shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. Recommend reinstalling the drain to be mounted to the back wall, run it to the right wall, provide access to the floor drain in the dry storage room. Drainage is required to have a proper air gap for backflow prevention.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs installed in the pizza hot holding unit that were not properly shielded or coated at the time of inspection.
To prevent contamination, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Provide proper shielding for the unit indicated in the observation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-February-2017
| Comments |
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| Recommend providing ingredient list or sign for cookies that are available for self-service. Outside waste, refuse, and recyclable receptacles shall have drain plugs in place. 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. All violations documented on this report will be checked for proper corrective action during next standard inspection. |