3717-1-03.2(A)(1) / Preventing contamination from hands - hand washing
Observed food employee not washing hands properly. OBSERVED: employee changing gloves but never washing hands. To preventing a foodborne illness employees shall wash hands before donning new gloves
F ood employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. Correct By: 28-Dec-2017
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. OBSERVED: Container with no labeling to indicate the contents. All working containers shall be labeled with their common name to prevent an accidental chemical or adverse reaction from an allergen.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Correct By: 28-Dec-2017
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. OBSERVED: Ladle handle in marina sauce. To prevent a contamination which could cause a foodborne illness. Handles shall be stored not to touch food items. Remove ladle handle.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. Correct By: 28-Dec-2017
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. OBSERVED; Wiping cloths not stored in a sanitizing solution to prevent the growth of pathogens which could cause a foodborne illness. Store wiping cloths in a sanitizing 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. Correct By: 28-Dec-2017
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. OBSERVED : NO easily cleanable ceiling above ice maker in back storage room. Replace or put a easily cleanable, smooth ceiling in
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. Correct By: 28-Mar-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. OBSERVED: DISHWASHER trays were dirty and had an accumulation of food debris on them. To prevent a contamination which could cause a foodborne illness. Dish trays shall be kept clean. Clean dish trays
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 04-Jan-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. OBSERVED: Every piece of equipment with an accumulation of dirt/debris. All surfaces shall be keep clean to prevent a contamination to food from incidental contact.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 04-Jan-2018
3717-1-06.2(A) / Handwashing sinks - minimum number.
Observed no handwashing sinks where required. OBSERVED: NO hand soap at top back sink. So employees can properly wash their hands to prevent a foodborne illness. soap shall be available at every hand sink. Replace/fill soap containers.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code. Correct By: 28-Dec-2017
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. OBSERVED :missing ceiling tile in food prep area. t oprevent contamination from the premises. Replace missing ceiling tile
The physical facilities shall be maintained in good repair. Correct By: 04-Jan-2018
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Throughout whole facility. To prevent contamination from the premises and prevent the attraction of pests. Facility shall be cleaned as needed of food debris/dirt
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. Correct By: 04-Jan-2018