3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed milk and cheese products at the Coffee service line were not being held at the proper temperature at the time of inspection.
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. Ice baths are not properly cold holding the TCS foods. Provide the proper equipment that will maintain all TCS foods at 41°F or less. Correct By: 11-Apr-2014
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented
Critical Observed unsafe food (multiple dented cans in dry storage) was not discarded or properly reconditioned at the time of inspection.
A food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. Dented and damaged food cans shall be stored on the same racks cans that are not dented. Dented cans of foods shall not be used for service.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat Observed handwashing sink was not located to allow convenient use by all employees. Kitchen is only supplied with one hand washing sink which is not conveniently located ensure proper handwashing and glove use by food serving line employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Additional hand washing sinks are required at the main food dispensing line (deli and pizza) and specialty lines 1 and 2. The sinks must be installed under the proper plumbing permits.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Observed a tray rack was stored directly in front of the single hand washing sink at the time of inspection. The handwashing sink was not easily accessible.
To promote proper hand washing by food employees the handwashing sink shall be maintained so that it is accessible at all times for employee use.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a direct connection drainage line to the food preparation sink at 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. Provide a proper air gap on the food preparation sink to prevent possible contamination to foods.
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests. Small black droppings were observed on the kitchen floor at the time of inspection.
The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions. Only a licensed pest control operator shall be preforming pest control activities. Recommend contacting a licensed pest control professional. Correct By: 11-Apr-2014
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation at the time of inspection
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths at the time of inspection.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed pot shelf had a pink duct tape holding the lower shelf together at time of inspection. Equipment and/or components are not maintained in good working order.
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 shelf so duct tape is no longer needed.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles were not stored properly. Single service items were stored on the floors of the kitchen at the time of inspection.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be stored in a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least six inches (fifteen centimeters) above the floor. Correct By: 11-Apr-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of unknown black substance and dust accumulating on the interior ceiling of the of walk-in cooler at time of inspection.
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. Clean and remove the black substance and dust from the walls and ceilings in walk-in cooler.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors under the dry storage shelves, under the stove/range, and under the deli service line at the time of inspection.
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. Clean the above locations and maintain clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-April-2014