3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation,,packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs in walk in cooler were stored directly above ready-to-eat foods such as coleslaw, bread, and pickles.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. To protect against cross contamination of RTE food items, move raw eggs to a shelf that is under these RTE foods.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (ie cut lettuce, swiss steak, hard cooked peeled eggs) held refrigerated for more than 24 hours were not properly date marked.
Refrigeration slows, but does not stop the growth of harmful organisms. Over time, these organisms may increase their risk to public health. Datemarking these foods with an appropriate "use by" date shows when they are no longer safe to use. Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded that does not exceed 6 days past the date of preparation.
3717-1-05.1(E) / Backflow prevention device - design standard.
Critical Repeat Observed a hose connected to the faucet of the mop sink with no backflow prevention device installed. A backflow prevention device is needed to protect the water supply from potential backsiphonage contamination.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. Observed the scoop used for serving popcorn was stored with the handle in contact with the popcorn at the time of inspection.
Handled surfaces of the scoop may contaminate RTE food that it contacts. During pauses in food preparation or dispensing, the popcorn shall be protected against contamination by storing the scoop outside the popcorn bin or with the scoop handle above the top surface of the popcorn.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed a soiled wiping cloth stored on the kitchen counter, and a wet wiping cloth stored on the rim of the sanitizer bucket behind the bar 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.
3717-1-03.2(R) / Food storage - prohibited areas.
Corrected During Inspection In the walk in freezer, observed food (marble blue cheese) stored in an unapproved location (under a line on which water has condensed).
Dripping condensate is a contaminant that may support the growth of harmful organisms. To prevent contamination, food may not be stored under a line on which water has condensed. PIC discarded the cheese at the time of inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the door seal to for the left door of the reach in cooler was torn and pulled away from the door.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. To ensure that this refrigerated equipment continues to function properly, replace the torn seal for this door.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed single-use containers for ice cream were re-used for storing meatballs, sauces, and other refrigerated RTE, TCS foods.
Single-service and single-use articles may not be reused. Discard these single-use containers and store food in equipment that has been approved for use by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed food and dirt residues accumulated in the following areas at the time of inspection: door handles and seals for refrigerated equipment, interior surfaces of microwaves in kitchen and behind bar, guards for fans in the walk-in cooler, and on the top and sides of the warewashing machine.
Dirt and food residues accumulated on these surfaces may support the growth of harmful organisms that may be transferred to food. Clean this equipment and provide regular cleaning such that all equipment in the facility is maintained clean to sight and touch.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-December-2013
| Comments |
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| PIC stated that kitchen is frequently staffed by volunteers. Make certain all volunteers are supervised when working to ensure they are washing hands properly and at appropriate times. Understand that volunteers with symptoms of vomiting, diarrhea, jaundice, sore throat with fever, or open and draining wounds on the hands/arms pose a serious risk to the safe handling of food in the facility and should be excluded from work. Volunteers may store personal items or personal food only in areas that have been clearly designated for such purpose. Non-commercial equipment in the facility may be used as long as it is maintained clean and in good repair. All newly purchased equipment for this facility shall be commercial grade and approved by a recognized food equipment testing agency. Contact the City of Kent Health Department prior to placing any new equipment into service. |