3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from the culinary sink (Warewashing sink) in which food, portable equipment, or utensils are placed at the time of inspection.
To prevent health hazards, 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 for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Provide a proper air gap for the sink to meet the requirements of this rule.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment (salad prep cooler and cooler under front service counter) that did not contain a thermometer at the time of inspection.
To ensure equipment is functioning properly, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit. Provide a thermometer in these units.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the ice only bucket not maintained in good working order (cracks) at the time of inspection.
To prevent health hazards and to allow for proper warewashing, 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. Replace the ice only bucket.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Observed equipment and utensils that were not being properly air dried at the time of inspection.
To prevent health hazards, after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors by the fryers and the floors by the boss grease unit at the time of inspection.
To prevent contamination, 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. The areas listed above shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-June-2016
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| Equipment and utensils must be air dried to become properly sanitized. Recommend using table mesh for the drainboard to help with air drying or installing a drying rack. The nozzle on the whipped cream is considered a food contact surface. Recommend using dispenser for the whipped cream or gloves shall be used. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |