3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Critical Observed a handwashing sink without water at the required temperature. The handwashing sink in the women's restroom was not supplied with cold water at the time of inspection.
Without a supply of cold water, the temperature of water at the handwashing sink in the women's restroom cannot be controlled for effective handwashing. A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Repair the handwashing sink in the women's restroom so that the temperature of the water can be controlled for safe and effective handwashing.
3717-1-05.3(C) / Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment (ice bin behind bar and bar gun) in which food, portable equipment, or utensils are placed.
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 the direct connection in the drainage lines from the ice bin and bar gun to the floor drain.
3717-1-07(B) / Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed an unlabelled spray bottle containing yellow liquid hanging next to bottles of spray cleaners near the mop sink at the time of inspection.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Maintain clear labels for all spray bottles as to their contents.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed a dark residue on the interior surface of the ice machine, and food residue on the interior surface of a microwave oven. Observed a build up of food residues on the exterior surfaces of multiple food containers, cooler doors, and handles. Observed debris accumulated on the shelf beneath the wing preparation table.
Nonfood-contact surfaces of equipment shall be kept clean. Uncleaned surfaces may support the growth of harmful organisms that may be transferred to food when these surfaces are handled. To protect against contamination, clean the equipment, and provide regular cleaning for all equipment so that it is maintained clean to sight and touch.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dust near ventilation fans in the walk in cooler. Observed a buildup of dark residue under the upright reach in coolers where wings are stored.
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. To protect food against contamination from the premises, clean all dust accumulated near ventilation fans in the walk in cooler. To discourage pests, clean all residues that have accumulated in the facility. Provide regular cleaning that maintains all areas of the facility clean. Pay special attention to areas that may be hard to reach as well as areas where dirt and debris tend to accumulate.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-November-2013
| Comments |
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| Datemarking of RTE TCS foods has markedly improved. At the time of inspection, observed that foods are datemarked with a preparation date as well as an appropriate "use by" date. An approved backflow prevention device was installed for the hose at the mop sink. Observed bar area was clean at the time of inspection, as were vents over the cooking range in the kitchen.. Continue to work at maintaining all areas and equipment in the facility clean to sight and touch. Discussed the proper cooling of cooked wings to 70 degrees Fahrenheit within the first 2 hours, and from 70 degrees Fahrenheit to 41 degrees Fahrenheit or less within the next 4 hours. Wings may be cooled rapidly by spreading them out in a single layer and may be covered when they have adequately cooled. Discussed proper warewashing of food equipment and utensils so that they are sanitized at the proper concentration and allowed to air dry completely prior to storage. |