3717-1-02.4(C)(9) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed food employee did not properly set up the 3 compartment ware washing sink (sinks were set up in reverse order) at the time of inspection.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Dirty utensils and equipment shall not be placed on the clean side of the ware washing set-up.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (front counter ice bin and dipper well) in which food, portable equipment, or utensils are placed.
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. To prevent possible contamination provide a proper 2 inch air gap on the drainage pipes from the ice bin and dipper well.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths at the time of inspection.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed handles to holding equipment to be damaged and in need of repair/replacement at the time of inspection
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. Replace all the damaged or missing handles on all equipment.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Repeat The warewashing equipment and/or components were not cleaned at the required frequency. Observed the interior of the ware washing machine to have accumulation of pink substance at time of inspection.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule. Clean interior of ware washing machine and maintain clean. Recommend developing a cleaning schedule.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors under the tall double door reaching freezer and cooler at the time of inspection.
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. Clean under all equipment as often as need to maintain floors clean. Recommend developing a cleaning schedule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-May-2014
| Comments |
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| Observed proper date marking of all ready to eat TCS foods. Observed food employees were properly washing hands at times that required them to do so. Observed all other violations from the previous inspection to be corrected. |