3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC is not certified in food safety, and could not answer basic food safety questions correctly at the time of inspection.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Obtain at least basic food safety training for all persons in charge at this food service operation.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed ice bin behind bar was directly connected to the floor drain at the time of inspection.
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 protect ice and bin from contamination, eliminate the direct connection to the floor drain.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths were not stored in sanitizer between uses. Wiping cloths that are moist support the growth of harmful organisms, and can transfer these organisms to other surfaces when the cloth is used to wipe those surfaces.
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. Store wiping cloths submerged in sanitizer between uses to limit the transfer of harmful organisms.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
The sanitizer concentration is not being monitored with a test kit or other device. PIC was unable to locate a sanitizer test kit at the time of inspection.
The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Be sure all employees know where sanitizer test strips are located so that they can be used to ensure sanitizer is be held at the proper concentration.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 22-July-2013
| Comments |
|---|
| There is a consumer advisory on the menu that indicates consuming raw or undercooked foods increases the risk of foodborne illness. Currently, this food service is licensed as a risk class 3 operation. Risk class 3 operations may not serve raw or undercooked foods. A risk class 4 license is required to serve raw or undercooked foods. If no raw or undercooked foods are being served, the consumer advisory should be removed from the menu. Overall, the operation appears cleaner. Continue to work on keeping clean all areas where grease and/or food debris may accumulate. |