3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Did not observe any tongs for the lemons. Person-in-charge put tongs by the lemons.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed sticker residue on some clean dishes. 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(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Corrected During Inspection Observed unlabeled chemical spray bottles. The person-in-charge put a label on the chemical bottles. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, 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.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed chemicals that were stored over packaged cups and napkins. Person-in-charge moved the chemicals.
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. .
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed wiping cloths that were not completely submergerged in a sanitizer solution and wet wiping cloths stored in a soapy water solution.
(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.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed plastic lids with broken corners or cracks. These can no longer be washed, rinised and sanitized properly. 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(Y) / Temperature measuring devices.
Corrected During Inspection Observed the thermometer in the grill station make table not properly working. The person-in-charge replaced the thermometer.
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.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
180F labels were available but the dishwasher did not register on the label.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed a handsink that needs mounted and 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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed food debris in the grill station make table. 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.
Repeat Observed single use containers that were not inverted to help prevention.
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(N) / Covering receptacles.
Observed waste and cardboard dumpsters that were 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(P) / Maintaining refuse areas and enclosures.
Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.4(A) / Repairing.
Observed a missing baseboard tile by the backdoor. .
The physical facilities shall be maintained in good repair.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-June-2017