3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed an employee sweeping the floor and then went to put gloves on without washing hands. The person-in-charge had the employee discard the food and wash hands before food was made. Food employee(s) did not wash hands in situations that specifically require them to do so.
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 to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat Corrected During Inspection Observed chicken breast at 51F, liquid egg 49F, cheese slices at 45F. The person-in-charge voluntarly discarded these products. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Did not observe a date of expiration on the hotdogs, chicken breast and footlongs. The person-in-charge date marked the products. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
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.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Repeat Corrected During Inspection Observed wet wiping cloths that were not stored in sanitizer at the correct ppms. Person-in-charge changed the solution.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed build-up on the walls in the ice machine. Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Corrected During Inspection Observed chemical spray bottles stored on the middle table. Chemicals need to be stored away from single use articles, (lids & straws). The person-in-charge moved the items. Observed improper storage of poisonous or toxic materials.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed foods in the 2-door freezer, and walk-in freezer that were not protected from potential contamination. These foods can be eaasily contaminated when they are not covered and the unit goes into defrost. 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(A) / Equipment and utensils - durability and strength.
Observed plastic lids and pans with cracks and/or broken corners. Non-durable equipment observed.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed the ice porter container cracked.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.1(Y) / Temperature measuring devices.
Did not observe a thermometer inside the make table. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
The prep sink needs sealed to the wall.
Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage; Counter-mounted equipment shall be installed to allow cleaning of the equipment and areas underneath and around the equipment as specified in this rule.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed major accumulation of ice build-up inside the walk-in freezer. Equipment and/or components are not maintained in good working order.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed gaskets on the 2 door freezer and walk-in freezer damaged. Equipment and/or components are not maintained in good working order.
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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed an accumulation of grease on the hood system. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed a box of cups stored directly on the floor.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed coffee filters that were not protected from potential contamination.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed the ice porter not properly stored 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 mens toliet flushing handle not properly working. The plumbing system was not properly repaired.
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.
Repeat Observed the prep sink not properly draining. This sink needs to be used to rinise off fresh veggies. The plumbing system was not properly repaired.
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 the handwashing sink next to the office that was draining very slowly. The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
3717-1-05.4(N) / Covering receptacles.
Observed the lids on the dumpster not closed.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
3717-1-05.4(O) / Using drain plugs.
Did not observe a drain plug on the dumpster.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Observed the dumpster area with trash all around the concrete pad.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.1(M) / Outer openings - protected.
Observed the front door being propped oven with the lock.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat Observed no towels or hand drying device at the handwashing sink closest to the drive-thru window.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of build-up inside the floor drains. 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(B) / Cleaning - frequency and restrictions.
Repeat Observed build-up on the floor under the shelves and along the baseboards (under shelves and 3-bay sink). 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(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed vents in the facility that have dust build-up. The dust is also on the walls.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-October-2017