3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed food employee did not wash hands in situations (before donning gloves for working with food after handling payment) that specifically require them to do so at the time of inspection. Employee did properly wash hands after warewashing equipment.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms before donning gloves for working with food; and after other activities that contaminate the hands. Retrain the food employees on proper hand washing.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed Refrigerated, ready-to-eat, TCS foods (bulk container of cut leafy greens) held refrigerated for more than 24 hours were not properly date marked at the time of inspection. Observed food employee added a freshly opened bag of cut lettuce to the container without properly washing or getting a new container.
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. Open bags of cut leafy greens required a 7 day date mark and new product shall not be added to old product. Provide additional commercial containers for lettuce bulk storage. Correct By: 28-Oct-2015
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths under the blend tec equipment, on the smoothie blender counter, and on/in the food preparation sink at the time of inspection.
To prevent contamination and the spread of germs, cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily. Discontinue leaving the soiled wiping cloths on the counter and store them according to this rule.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed there was no test kit available for measuring the concentration of the sanitizer at the 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.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed the dipper well components were not properly adjusted and equipment is not properly functioning at the time of inspection.
Equipment components shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. To allow for proper storage of hand dipping/scooping equipment, adjust/repair the dipper well so water levels allow the utensils to be submerged.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed pressure tank connected to the hot water heater to be leaking at the time of inspection. The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair or replace the pressure tank so water is not leaking on to the floor of the ice machine/mop room.
3717-1-06.1(M) / Outer openings - protected.
Observed an outer opening, window without proper protection against the entry of insects and rodents. Observed the To Go window was left open at the time of inspection. Observed the screen on this window to be damaged and not easy to close at the time of inspection.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide a closed, tight-fitting window at the To Go window opening.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris (under the freezer and cold holding equipment and in multiple corners and hard to reach floor and wall junctures) at the time of inspection
To prevent pest infestations, 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. Cleaning the floors in hard to reach locations need to improve or be completed more frequently. Setting out residential ant traps is not permitted in a licensed FSO. Correct By: 28-Oct-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-October-2015
| Comments |
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| Wooden crates shall not be used to store clean fruits at the juicing station. Owner is planning on replacing the 3 compartment sink with a new 4 compartment sink. This new sink install must be completed under permit from the building department. Dish machine has been removed and owner has no plans of replacing it. Provide a new layout of the facility and all new equipment make and model numbers. Contact the Health department once the new sink plans have been finalized. Food preparation is required to be used when washing fruits and vegetables. Warewashing sink is not permitted to be used for washing foods. |