3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Observed the person in charge was unable to demonstrate proper knowledge of food safety and prevention due to the number of critical violations documented 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. Level one food safety education is recommended.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. At the time of inspection, observed food (nacho cheese) requiring refrigeration was being held at a temperature that was unacceptable.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. To limit the growth of harmful organisms, foods requiring refrigeration shall be held at temperature that is 41°F or lower. PIC discarded the nacho cheese at the time of inspection.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed dried food residue on the fry cutter.
Food residues provide conditions where harmful organisms may grow and contaminate food that comes into contact with these surfaces. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Properly clean the fry cutter before and after use.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed hose connected to the water supply at the service sink was not supplied with an approved means of backflow prevention.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system of use at the FSO or RFE, by providing an air gap as specified under this rule, or installing an approved backflow prevention device as specified under this rule. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing. Provide an approved means of backflow prevention for the hose connected to the water supply at the service sink.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed handwashing sink behind bar was being used as a dump sink.
A handwashing sink may not be used for purposes other than handwashing. Maintain access to and ensure that the handwashing sink behind the bar is used exclusively for handwashing.
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 bins behind the bar are directly connected to floor drains.
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. Eliminate all direct connections from ice bins to floor drains in the facility.