3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (gyro meat, sausage, ham) at the time of inspection that were 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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Observed ready-to-eat, TCS food (cooked rice) at the time of inspection that had been date marked and was not properly discarded when required.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Observed time as a public health control was being used for garlic butter without the proper written procedures at the time of inspection.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the RFE, and made available to the licensor.
3717-1-05(H) / Capacity.
Critical Repeat Observed the water source and system is not of sufficient capacity at the time of inspection to meet the peak hot water demands based on FDA guidance.
To ensure proper cleaning and sanitation, the water source and system, hot water generation, and distribution systems shall be of sufficient capacity to meet the peak water and hot water demands of the RFE.
3717-1-03.2(R) / Food storage - prohibited areas.
Observed food in the walk in freezer was stored in an unapproved location (under dripping condensate) at the time of inspection.
To prevent contamination, food may not be stored under lines on which water has condensed.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Observed cooking pan surfaces were dirty at the time of inspection.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Observed improper draining of condensation from walk-in refrigeration units and air conditioner at the time of inspection.
Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Ensure condensate drain lines for refrigeration equipment is air-gapped at least 2" to protect against backflow contamination.
3717-1-06.4(A) / Repairing.
Observed the door and door seals for the walk-in cooler were in need of repair at the time of inspection.
The physical facilities shall be maintained in good repair. Repair/replace the damaged door and seals for the walk-in cooler.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on floors inside the walk-in cooler at the time of inspection.
To reduce sources of contamination that may also attract pests, 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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 26-November-2014
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-02.4(C)(11)/Person in charge: duties - ensure employees are not contacting food w/ bare hands Observed the person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands at the time of inspection. To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
| 3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed food employee touching ready-to-eat food (pitas, lettuce) with bare hands at the time of inspection. 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. Discard all RTE food stored in bins that employees have used bare hands to prepare. |
| 3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition. Observed an accumulation of grease on vent covers above cooking surfaces at the time of inspection that indicated the ventilation system was not being properly cleaned. 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. Clean the accumulated grease from the vent covers and ensure the ventilation system is cleaned regularly to prevent any accumulation of grease or other contaminants. |
| 3717-1-03.2(M)/Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths (soiled wiping cloth stored on food prep surface) at the time of inspection.. To protect against contamination: (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. |
| 901:3-4-7.0/Facility layout and equipment specifications for RFE Observed the RFE was altered without prior approval from the licensor. To prevent foodborne illness, 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. Please contact the City of Kent Health Department regarding approval procedures for the facility review. |
| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed improper storage of food items (pizza dough) less than 6 inches above 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(D)/Cooling - temperature and time control. Observed TCS foods (cooked gyro meat) at the time of inspection had not been cooled using the proper time and temperature parameters. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 70°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41˚F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41˚F during shipment from the supplier, shall be cooled within 4 hours to 41˚F or less. The procedure for cooling cooked gyro meat shall be changed to cool it rapidly as required. Discard all cooked TCS foods that were not cooled using the proper time and temperature parameters. |
| 3717-1-04.4(A)(2)/Equipment components kept intact, tight, and adjusted Observed equipment components (seal to steam cabinet door) was not intact, tight or properly adjusted at the time of inspection. To ensure this equipment continues to function properly, equipment components such as seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
| 3717-1-04.1(KK)/Food equipment - certification and classification. Observed equipment (plastic buckets) used for marinating chicken at the time of inspection was not approved by a recognized testing agency. Food equipment that is acceptable for use in a RFE shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment. |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed TCS foods (containers of cooked gyro meat in walk-in cooler) were not being held at the proper temperature.at the time of inspection. 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. Discard the gyro meat. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed non-food contact surfaces of equipment (cooler handles) were dirty with oily residue at the time of inspection. To reduce the risk of contamination to food, nonfood-contact surfaces of equipment shall be kept clean. Clean the oily residue from the prep cooler handles and provide regular cleaning for all equipment so that it is maintained clean to sight and touch. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Observed an accumulation of food debris in the chamber of the reach-in freezer at the time of inspection. To reduce sources of contamination that may attract pests, clean the food debris from the reach-in freezer and maintain it clean. |
| Comments |
|---|
| Observed employees working with food were using gloves to avoid bare hand contact with ready-to-eat foods, wiping cloths were stored submerged in sanitizer between uses, the steam cabinet seal was replaced new, vent covers over cooking surfaces and prep cooler handles were clean. Observed chicken was being marinated in approved containers. Gyro meat was being cooled in wider, shallow containers and holding at an acceptable temperature. The prep line cooler was holding TCS food at acceptable temperatures. Continue to ensure that all foods stored in the top portion of this cooler are maintained at 41 degrees Fahrenheit or lower. An example of a written procedure for using time as a public health control was provided for reference at the time of inspection. |