3717-1-02.4(C)(11) / Person in charge: duties - ensure employees are not contacting food w/ bare hands
Critical 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
Critical 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.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Repeat 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical 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.
3717-1-05(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.
901:3-4-7.0 / Facility layout and equipment specifications for RFE
Critical Repeat 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(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.
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.
3717-1-04.1(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.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat 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.
3717-1-04.5(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.
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.
3717-1-05.3(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.
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.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-November-2014
| Comments |
|---|
| Overall, facility floors appeared much cleaner. Continue to maintain all areas of the facility clean. |