3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat The person in charge was unable to demonstrate proper knowledge of food safety and prevention at the time of inspection.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed RFE is not supplied with an indirectly plumbed food preparation sink.
To limit contamination to RTE foods, provide a properly air gapped (2 inches) food preparation sink.
901:3-4-7.0 / Facility layout and equipment specifications for RFE
Critical Repeat Although plans were submitted, RFE was constructed, altered, and/or equipment was added without prior approval from the licensor.
No person, firm, association, organization, corporation, or government operation shall construct, install, provide, equip, or extensively alter a retail food establishment until the facility layout and equipment specifications therefore have been submitted to and approved in writing by the licensor. When the facility layout and equipment specifications are submitted to the licensor, they shall be acted upon within thirty calendar days after date of receipt. The facility layout and equipment specifications shall be approved by the licensor in accordance with the rules adopted pursuant to section 3717.05 of the Revised Code stating the criteria for facility layout and equipment specifications.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Observed re-use of single-service or single-use articles. Observed single-use food containers were warewashed and re-used to store other foods. Operation has started replacing reused single-use containers with approved containers.
Single-service and single-use articles may not be reused. Single-service and single-use articles are not constructed with multi-use materials and are not durable enough to safely withstand repeated use. Scoops with handles may be used for scooping bulk ingredients as long as they are stored upright with handles up and above the top of the food. Continue replacing single-use containers with containers made from durable materials and approved by a recognized food safety agency.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink or curbed cleaning facility as required.
A service sink provides a sanitary means for the disposal of mop water and similar liquid wastes. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Repeat The plumbing system was not properly maintained. The faucet base of the 3 compartment sink behind the bar was leaking at the time of inspection.
A plumbing system shall be properly maintained. Improper maintenance of any plumbing may result in potential health hazards. Repair the leaking faucet base of the 3 compartment sink behind the bar.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 14-October-2013
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed improper storage of food items: boxes of cheese and racks of pizza dough in storage on the floor of the walk in cooler at the time of inspection. 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. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. Observed a container of garlic butter in storage on a food prep table and other TCS foods were being held at an unacceptable temperature at the time of inspection. 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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less to limit the growth of harmful organisms. PIC discarded the garlic butter at the time of inspection. |
| 3717-1-04.1(Y)/Temperature measuring devices. Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed there was no means for accurately determining the temperature of the walk in cooler at the time of inspection. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of the walk in cooler to ensure that this unit maintains food stored within it at a temperature that is 41 degrees Fahrenheit or lower. |
| 3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed walk in cooler was not holding TCS foods at an acceptable temperature at the time of inspection. 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. Repair the walk in cooler so that it maintains TCS foods stored within it at a temperature that is 41 degrees Fahrenheit or lower. Correct By: 04-Oct-2013 |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed the following equipment showed an accumulation of dirt, dust, food residue, or other debris at the time of inspection: Exterior surfaces of food containers under food prep tables, catch trays for pizza oven, interior surface of the ice machine, interior surface and gasket of the upright freezer. Nonfood-contact surfaces of equipment shall be kept clean. Dirt and food residues are sources for potential contamination and may attract pests. Clean this equipment and use a regular cleaning schedule that can maintains all equipment clean to sight and touch. |
| 3717-1-04.5(J)/Rinsing procedures. Utensils and/or equipment were not properly rinsed. Observed equipment was not properly rinsed between washing and sanitizing steps at the time of inspection. Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution and by using one of the procedures specified in this code. For effective cleaning dishware shall be washed, then rinsed, then sanitized and allowed to air dry. |
| 3717-1-04.8(F)/Storage - prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Observed pizza boxes in storage under containers of urethane and wood finish at the time of inspection. Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur. Pizza boxes may become contaminated if these containers leaked or spilled. Move the containers of urethane and wood finish or store the pizza boxes in a different location that is protected from potential contamination. |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink behind the bar at the time of inspection. An approved means of drying hands is necessary to encourage proper handwashing. Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. |
| 3717-1-06.2(E)/Handwashing signage. At the time of inspection, observed no handwashing sign(s) posted at handwashing sink(s) (behind bar, men's restroom, women's restroom) used by employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris in the following areas of the facility at the time of inspection: Shelving over the table where pizza pans are stored, on floors beneath and next to food prep tables, on and around locked cage where liquor is stored. 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. Clean these areas and provide regular cleaning such that all areas of the facility are maintained clean. |
| 3717-1-04.2(G)(1)/Food temperature measuring devices - availability A food thermometer was not readily accessible. PIC was unable to locate a metal stem thermometer at the time of inspection. Food temperature measuring devices shall be provided and readily accessible for use. A properly calibrated metal stem thermometer is needed to measure internal food temperatures and ensure that food is being held at safe temperatures. |
| 3717-1-04.2(I)/Sanitizing solutions - testing devices. A test kit has been provided for the testing of chlorine sanitizer, however there was no test kit available at the time of inspection for measuring the concentration of the quaternary ammonia sanitizer. A test kit or other device that accurately measures the concentration in PPM (mg/L) of quaternary ammonia sanitizing solutions shall be provided and used to ensure sanitizer solutions are being used at a concentration that is both safe and effective. |
| Comments |
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| Operation appears much cleaner since the previous inspection. Old storage racks have been replaced with new clean racks. Continue to maintain all equipment and facilities clean to sight and touch with regularly scheduled cleaning. If time is to be used as a food safety control for garlic butter, provide this department with a written procedure. Time in lieu of temperature shall not be used as a food safety control until written procedure has been approved by this department. |