3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed cold holding refrigeration/freezer and range/stove the has not been approved by a recognized testing agency at the time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace current equipment when it is no longer in proper working order with equipment that meets the requirements of this rule. Recommend submitting the make and model numbers to the Health Department before purchases are made. this will ensure the new equipment meets the necessary standards required by code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 27-April-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.2(C)/Hands and arms: when to wash Observed Food employee(s) did not wash hands in situations (after washing the dirty dishes) that specifically require them to do so at the time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. Correct By: 17-Apr-2015 |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed the ware washing (dish machine) equipment and/or components are not maintained in good working order at the time of inspection. To prevent illness, 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 or replace the ware washing machine. Until this issue is corrected, employees shall use proper manual ware wash technique (wash, rinse, sanitize, air dry) all equipment and utensils. Correct By: 17-Apr-2015 |
| 3717-1-04.4(P)/Warewashing equipment - determining chemical sanitizer concentration. Observed the sanitizer concentration is not being monitored with a test kit or other device. Observed the ware washing machine was not providing the proper PPM (parts per million) of chlorine sanitizer at the time of inspection. To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Sanitizer solution shall be monitored daily with the proper testing kit. Employee was unable to correct this violation at the time of inspection. Recommend developing a sanitizer testing log to monitor the dish machine sanitizer parts per millions and will ensure proper sanitization of all utensils and equipment. Correct By: 17-Apr-2015 |
| 3717-1-04.4(S)(1)/Single-service articles and single-use articles - use limitation. Observed re-use of single-service or single-use articles (white spoons and containers) at the time of inspection. To prevent contamination, single-service and single-use articles may not be reused. Discontinue the reuse of the single-use spoons/etc. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed the handwashing sink is being used for purposes other than handwashing. Observed employee was rinsing dirty dishes in the hand washing sink at the time of inspection. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Retrain staff regarding the importance of using the hand washing sink only of hand washing. Correct By: 17-Apr-2015 |
| Comments |
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| All other violations were observed to have been corrected at the time of inspection. The follow-up inspection was postponed because the dish machine repairs required delivery of multiple parts. Recommend having the Person In Charge attend a food safety class or to become certified in food protection. This will be required in the Ohio Food Code in the future. Manager stated that new utensils have been ordered to replace the single-use utensils. Single-use utensils will only be used once then discarded. A sanitizer testing log has been developed and is planned to be used daily. This will help monitor the dish machine and ensure that the equipment is properly working. All staff members working with foods have been retrained regarding the use of the hand washing sink (only for hand washing and no other tasks) and when hands shall be washed. |