3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection at the time of inspection.
To ensure food safety, at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. Obtain a level 2 ODH certification in food protection.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed several damaged/stained ceiling tiles in the RFE at time of inspection.
To meet the requirements of this rule, replace the damaged/stained ceiling tiles. The physical facilities shall be maintained in good repair.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unnecessary or nonfunctional items in the back storage room and maintenance closet at time of inspection.
To allow for proper cleaning and prevent pest harborage, remove the nonfunctional items from the rooms listed above. The premises shall be free of Items that are unnecessary to the operation or maintenance of the RFE such as equipment that is nonfunctional or no longer used.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 31-July-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods (opened deli turkey in display cold holding unit) held refrigerated for more than 24 hours was not properly date marked at the time of inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed equipment and/or components of the walk-in cold holding unit not maintained in good working order at the time of inspection. Water is leaking from the ceiling and condensor in the walk-in. To prevent health hazards, 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. Product shall not be stored under leaking lines/ceiling. Repair leaks. |
| 3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans. Observed cooking equipment or pan (basket in air fryer) surfaces with an accumulation of food debris at the time of inspection. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean and maintain the basket in the air fryer. |
| 3717-1-04.6(A)/Food-contact surfaces and utensils - sanitization required Observed equipment food-contact surfaces and utensils were not being sanitized at the time of inspection. Demonstrated to the PIC the proper warewashing steps (wash,rinse,sanitize,air dry) that shall occur. To properly clean dirty dishes, equipment food-contact surfaces and utensils shall be sanitized. Ensure employees are warewashing properly. |
| 3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency. Observed accumulation of dust and debris on the condensor for the walk-in and cold holding equipment's gaskets at the time of inspection. To prevent contamination, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The equipment surfaces listed above shall be cleaned and maintained. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris in the following locations at the time of inspection: (1) The floors in the walk-in (under shelves). (2) The floors under and around pizza preparation cold holding unit/oven. (3) The floors around the bottled drink display cases (center isle). (4) The floors behind the front service counter. 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. Clean and maintain the areas listed above. |
| Comments |
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| The remaining violations shall be corrected and will be checked during next standard inspection. |