3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Observed refrigerated, ready-to-eat, TCS foods (bulk container of cut leafy greens) that were held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41¡F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3701-21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course.
The licensor shall mandate level one certification in food protection trainining for: except as provided in (I)(3) and (I)(4) of this rule, at least one person in charge per shift of a food service operation.
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry (bracelets) 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed door seals on the reach in freezer that were not maintained in good working order at the time of inspection.
To allow equipment to properly function, 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 damaged door seals for the freezer.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment and/or components (freezer lid in the back storage area) that was not maintained in good working order.
To allow equipment to function properly, 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/replace the lid on the freezer in the back storage area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed the dipper well that was not properly functioning at the time of inspection.
To prevent health hazards, equipment components shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Adjust/repair the dipper well so water levels allow utensils to be submerged.
3717-1-04.4(B) / Cutting surfaces.
Observed the surfaces of cutting blocks or boards (near the juicer) that were severely scratched or scored and could not be effectively cleaned and sanitized at the time of inspection.
To prevent contamination, surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace cutting boards with approved cutting boards that are not discolored.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces (fans in the reach in cold holding unit) that were dirty at the time of inspection.
To prevent contamination, nonfood-contact surfaces of equipment shall be kept clean. Clean the fans located in the reach-in cold holding unit.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Repeat Observed the pressure tank connected to the water heater leaking at the time of inspection.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair/replace the pressure tank so water is not leaking on the floor of the ice machine/mop room.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-March-2016
| Comments |
|---|
| Wooden crates shall not be used to store clean fruits at the juicing station. If a hose is connected to a plumbing fixture on a service sink, it must have an ASSE 1011 backflow prevention device installed. Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Owner is planning on replacing the 3 compartment sink with a new 4 compartment sink. This new sink install must be completed under permit from the building department. Dish machine has been removed and owner has no plans of replacing it. Provide a new layout of the facility and all new equipment make and model numbers. Contact the Health department once the new sink plans have been finalized. Food preparation is required to be used when washing fruits and vegetables. Warewashing sink is not permitted to be used for washing foods. Operation is not providing a grease interceptor for the warewashing sinks. |