3717-1-03.2(M) / Wiping cloths - use limitation.
Observed a wet wiping cloth being stored in the handwashing sink. Wet wiping cloths should be stored in a sanitizer solution at the correct ppm's. Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed food stored in the Beverage air freezer, single door and double door , and true refrigerator uncovered. Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-04.1(D) / CIP equipment - cleanability.
Observed food build-up on the onion ring equipment. This piece of equipment needs washed, rinished and sanitized.
To prevent contamination: (1) CIP equipment shall meet the characteristics specified under paragraph (C) of this rule and shall be designed and constructed so that: (a) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, and (b) the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and (2) CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food contact surfaces throughout the fixed system are being effectively cleaned.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single serve containers not properly inverted to help prevent contamination. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed the handwashing sink by the 3 bay sink leaking.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed a handwashing sink that had the hot water turned off because the hot water handle will not shut it off.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
3717-1-06.2(F) / Disposable towels - waste receptacle.
Repeat Observed no waste receptacle at the handwashing sink by the nonfunctional pop machine.
A handwashing sink or group of handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light in the walk-in freezer was not working.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build-up on some ceiling tiles. Observed a build-up of dirt and debris.
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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed unnecessary or nonfunctional items on the premises, pop machine and Electro Freeze machine. This items should be removed from the facility.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.