3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. Observed customers were allowed to eat on the ordering counter at the time of inspection. The pizza preparation line was exposed to possible contamination by the customer. Current sneeze guard attempt is not acceptable.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). To prevent contamination to the preparation line, provide an approved sneeze guard on the ordering counter. Recommend providing a small table that allows customer to sit and eat. Customer shall not be permitted to eat on the ordering counter. Provide more permanent structured sneeze guard to the front line. Structure needs to height enough to prevent contamination.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed cold holding equipment were not maintained in good working order. Observed cold holding equipment to be leaking condensation onto the floor at the time of inspection.
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. Repair the cold holding equipment so condensation is not leaking onto the floors. Correct By: 16-Jul-2015
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 17-July-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed employees eating in non-designated area. Observed employees were eating while working on the main pizza preparation line at the time of inspection. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Designate a location where employees required to eat. To prevent contamination to foods, employee personal food items shall not be stored among the foods for customers. Designate a container and label it "Employee Use Only". This container is where all the employees shall be storing foods and beverages. Or provide a employee only cold holding unit. Correct By: 16-Jul-2015 |
| 3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed food employee touching ready-to-eat food with bare hands. While cutting the pizzas, employees were handling ready-to-eat pizza with bare hands at time of inspection. To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Correct By: 16-Jul-2015 |
| 3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed food employee touching ready-to-eat food with bare hands. Observed food employee was handling ready to eat cut leafy greens with bare hands at the time of inspection. To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. This section does not apply to a food employee that contacts exposed, ready to eat foods with bare hands at the time the food is being added as an ingredient to a food that: (1) contains raw animal food and is to be cooked to the proper temperature; or (2) does not contain raw animal food but is to be cooked to a minimum temperature of 165° F. This does apply when preparation of ingredients to be used later. Correct By: 16-Jul-2015 |
| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw eggs and raw meat were improperly stored directly of ready to foods at the time of inspection/ To prevent contamination, 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. All foods shall be properly stored based on the minimal internal cooking temperatures to prevent cross contamination. Correct By: 16-Jul-2015 |
| 3717-1-04.2(I)/Sanitizing solutions - testing devices. Observed there is 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. Provide a quaternary ammonium testing kit, not a chlorine testing kit. Correct By: 16-Jul-2015 |
| 3717-1-06.1(M)/Outer openings - protected. Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Observed the front door was propped open without a proper screen door or air curtian 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. If the windows or doors of an FSO or RFE, or of a larger structure within which the facility is located, are kept open for ventilation or other purposes or a temporary FSO or temporary RFE is not provided with windows and doors as specified under paragraph (M)(1) of this rule, the openings shall be protected against the entry of insects and rodents by: (a) Sixteen mesh to one inch (sixteen mesh to 25.4 millimeters) screens; (b) Properly designed and installed air curtains to control flying insects; or (c) Other effective means. Correct By: 16-Jul-2015 |
| 3717-1-06.1(M)/Outer openings - protected. Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. Observed the bottom of the front door was not properly provided with a tight fitting door or proper weather-stripping. 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. Doors that lead to the outside shall be solid, self-closing, tight-fitting doors. Provide a proper weather striping to adjust the threshold to the front door to prevent pest entry. Correct By: 16-Jul-2015 |
| 3717-1-06(A)(1)/Indoor areas - surface characteristics Observed walls that were not constructed of approved materials. Observed painted drywall (already showing damaged and staining) behind the pizza preparation line at the time of inspection. Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable and nonabsorbent for areas subject to moisture. Per agreement from the pre-licensing inspection, provide a surfaces that meets the requirements of this rule. This will help ensure the facility is maintained clean to prevent future repairs. Correct By: 16-Jul-2015 |
| 3717-1-05(H)/Capacity. Observed the water source and system is not of sufficient capacity to meet the peak water demands. The primary hot water tank is undersized at the time of inspection. To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the FSO or RFE. Per agreement during the facility review, the Primary hot water tank was to be replaced with a properly sized tank. The current tank was installed without notification to the licensor and is not approved. Observed the Hot water tank was turned up to the maximum setting. Hot water was observed to be properly supplied as required at all fixtures in the facility. Tank shall be replaced to meet the minimal capacity requirements of the Ohio Food code to avoid additional enforcement action. Correct By: 16-Jul-2015 |
| Comments |
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| Hot water capacity was observed to acceptable at the time of inspection. Hot water supply will continue to be checked at the standard inspection. If hot water supply is observed to be insufficient, additional supply will be required and additional enforcement action will be taken by this department. All employees working or present in the food preparation area are required to wear proper hair restraint at all times. Beard shall be maintained trim and under control. Beard snoods are recommend. Pizza slicers are required ware washed every 4 hours or replaced with new. All over violations were observed to be corrected at the time of inspection. Continue to work on maintaining the facility in proper working order |