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 foods are placed. The food preparation sink (sink in the middle of the kitchen) was not provided with a proper 2 inch air gap at the time of inspection.
To prevent health hazards, 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. Provide a proper 2 inch air gap on food preparation sink drain to prevent the possible contamination to ready to eat foods.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-October-2015
| Comments |
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| Overall, the facility was very clean and organized. Wiping cloths were properly stored in sanitizer buckets. Lunch tables are cleaned with soap and water, rinsed, and then sanitized after use. Observed food employee properly washed hands when required to. The kitchen is properly supplied with a handwashing sink for this purpose. Person In Charge was very knowledgeable in food safety. She was able to answer all question asked by the inspector correctly at the time of inspection. Monitor ventilation inlets and outlets for dust accumulation and clean when needed. Sanitizer solution water is not required to be hot in temperature. For best testing results, the sanitizer solution water shall be at room temperature (75 degrees F). |