3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (sausage, meatballs, soup, spinach, potatoes, lettuce, spinach, etc.).
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed ready-to-eat, TCS food that had been date marked was not properly discarded when required at time of inspection (chicken salad with a preparation date of 6/26).
The PIC voluntarily discarded the food at time of inspection. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed multiple coolers needing repairs at time of inspection (damaged lid, interior leaks, and damaged door handles).
To prevent health hazards, repair the coolers. 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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Corrected During Inspection Observed cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored at time of inspection (clean linens, cutting boards, cups, and food containers).
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed outdoor refuse storage surface is not properly constructed, and sloped to drain at time of inspection.
To prevent health hazards, an outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, grease, and debris along the following locations at time of inspection: exhaust fan, exhaust hoods, bar floors, server station floor, coolers, and basement stairwell.
To prevent contamination, clean the "hard-to-reach" areas of the FSO. 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-July-2017
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| Please obtain the ODH level 2 certification in food protection. |