3717-1-03.4(D) / Cooling - temperature and time control.
Critical Observed TCS foods (containers of cooked, sliced gyro meat) at the time of inspection were not cooled using the proper time and temperature parameters.
Cooked TCS food shall be rapidly cooled to 41°F or less. Spread slices of meat in a shallow container to ensure that it is cooled from 135°F to 70°F within 2 hours, and to a temperature that is 41°F or less within the next 4 hours.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods (marinating chicken, cooked gyro meat) were not being held at the proper 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 or at 41°F or less. To reduce the risk of foodborne illness, do not serve this food.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours (cooked rice, cut tomatoes) were not properly date marked at the time of inspection.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 7 days, by which the food shall be consumed on the premises, sold, or discarded.
3717-1-05(H) / Capacity.
Critical 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 calculations according to FDA guidance.
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 Although plans were submitted, the establishment was 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. Contact the City of Kent Health Department at 330-678-8109 with any questions regarding this facility review.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed the use of cardboard as a nonfood-contact surface for shelves at the time of inspection.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment was not maintained in good working order at the time of inspection. Walk-in cooler was not holding TCS foods at an acceptable temperature.
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 at a temperature that is 41 degrees Fahrenheit or less. Correct By: 08-Jul-2014
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed equipment components (seals for 2 prep cooler doors and the steam cabinet door) at the time of inspection were not intact, tight or properly adjusted.
Equipment components such as seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn seals for this equipment.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Corrected During Inspection Observed re-use of single-service or single-use articles (portion container use as scoop for cooked rice) at the time of inspection.
To prevent contamination of food, single-service and single-use articles may not be reused. Employee removed the portion container and replaced it with a spoon.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Observed an accumulation of food debris and residue on the door seals and interior chamber surfaces of multiple prep coolers at the time of inspection.
Nonfood-contact surfaces of equipment shall be kept free from an accumulation of dust, dirt, food residue and other debris.
3717-1-05.3(I) / Other liquid wastes and rainwater.
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 a sanitary sewer.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed outdoor refuse containers without tight fitting lids, doors, or covers at the time of inspection.
Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers. Provide the lids as required for all outdoor refuse containers.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs above the pizza oven and in the main food prep area that were not properly shielded at the time of inspection.
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. To protect against contamination if a light bulb should break, provide proper shielding for these light bulbs.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink (behind the upstairs patio bar) used by employees at the time of inspection.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide appropriate signage for this handwashing sink.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-July-2014
| Comments |
|---|
| Vent covers over cooking surfaces appeared very clean at the time of inspection. Continue to provide regular cleaning to ensure all areas of the facility are maintained clean. |