3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed the bartender was unable to describe proper ware washing procedures at time of inspection.
To prevent foodborne illness, provide additional training to bar staff about ware washing procedures. The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed the interior surfaces of the ice machine to be dirty at time of inspection.
To prevent contamination, clean the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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. The ice bin at the main bar did not have a proper air gap on the drain at time of inspection.
To prevent health hazards, provide a proper air gap. 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 unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material at time of inspection (multiple spray bottles at the main bar).
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Corrected During Inspection There is no test kit available for measuring the concentration of the sanitizer. Observed the main bar without a sanitizer test kit at time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed cups stored on the basement floor at time of inspection.
To prevent contamination, store cups at least 6 inches from the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.2(E) / Handwashing signage.
Observed multiple hand washing sinks without handwashing signs posted at handwashing sink used by employees at time of inspection (four sinks).
To promote proper hand washing, post signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors behind the bars at time of inspection.
To prevent contamination, clean the floors behind the bars. 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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unnecessary or nonfunctional items in the basement at time of inspection.
To prevent health hazards, remove all unnecessary items from the basement. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-August-2017
| Comments |
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| Ensure bar staff follows proper ware washing procedures: 1. Wash (warm water with dish soap). 2. Rinse (warm water). 3. Sanitize (current sanitizer requires a 60 second contact time and the use of a test kit to confirm the proper concentration). 4. Air dry (towel drying is not permitted). |