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[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(B)(1) / Approved plumbing system.
Critical Repeat The plumbing system does not comply with the Ohio building code. The vegetable prep sink has a trap on the pipe before the air gap.
A plumbing system shall be designed, constructed, and installed according to the Ohio building code. REMOVE THE TRAP IN THE PIPE FROM THE VEGETABLE SINK. UNTIL THIS IS FIXED, SANITIZE THE SINK BEFORE EACH USE. Correct By: 07-May-2014
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical CorrectedDuringInsp The handwashing sink was not easily accessible. The hand sink in the back room had a strainer and other utensil in it.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. To prevent contamination from hands to clean utensils which could cause a foodborne illness, REMOVE ALL ITEMS FROM THE HAND SINK IN THE BACK ROOM AND KEEP IT CLEAN AND READY TO USE. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY REMOVING THE UTENSILS. Correct By: 28-Apr-2014

3701–21-22 OAC / Food choking standards
The FSO did not display the choking standards.
The food service operation shall ensure that the choking standards are readily accessible to the public and employees. PLACE A CHOKING POSTER IN A LOCATION THAT IS ACCESSIBLE TO CUSTOMERS. Correct By: 05-May-2014
3717-1-05.4(N) / Covering receptacles.
Observed waste receptacles that were not covered. The dumpster lid was open.
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. KEEP THE DUMPSTER LIDS CLOSED.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed floors, walls, and/or ceilings that were not constructed of approved materials. The green wire shelves have cardboard lining the surface.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture. REMOVE THE CARDBOARD FROM THE GREEN WIRE SHELVES. Correct By: 05-May-2014
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed floors, walls, and/or ceilings that were not constructed of approved materials. The new wood shelf above the mop sink is raw wood and not sealed.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture. PAINT OR OTHERWISE SEAL THE RAW WOOD SHELF ABOVE THE MOP SINK. Correct By: 28-May-2014
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs or heat lamp that were not properly shielded or coated where required. The light in the walk in cooler is not shielded.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. REPLACE THE MISSING LIGHT DOME OVER THE LIGHT IN THE WALK IN COOLER. Correct By: 07-May-2014
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. The floor in the back room is damaged.
The physical facilities shall be maintained in good repair. REPLACE THE FLOOR IN THE BACK ROOM. REPORTEDLY, THE FLOOR WILL BE REPLACED THIS SUMMER. Correct By: 28-Aug-2014


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 28-April-2014


Comments
FOOD DEFENSE - A food defense booklet and possible vulnerable points were briefly discussed (protecting food from intentional contamination).

-Do not use pesticides in the food prep or food storage area. Only a licensed pesticide company is permitted to apply pesticide.
-Keep a bucket of sanitizer for the wiping cloths. Use sanitizer to wipe the cutting boards and other food contact surfaces. Place the wiping cloths in the sanitizer between uses.
-Take the temperature of tcs food when it is delivered to ensure that it is 41 degrees or less.
-Use a cooler with ice to keep tcs food cold when you pick it up from a different store.
-Brush clean the pop nozzles.
-Wash rinse and sanitize the knives, cutting boards, and other food contact surfaces at least every 4 hours.
-Only use the prep sink to rinse off the vegetables before cutting.

This operation does not reheat tcs food. Next year, if the operation continues not to reheat tcs food, make a note on the license application and the risk category can be changed to a level 3 from a level 4. This will save you approximately $30 on the license fee.