3717-1-03.2(J) / Food contact with equipment and utensils
Critical Corrected During Inspection Observed food in contact with an unclean surface. Lettuce was in direct contact with unclean temperature measuring device in prep cooler.
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods 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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Can opener was dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Fryer needs cleaned more frequently.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3717-1-05.1(B)(1) / Approved plumbing system.
The plumbing system does not comply with the Ohio building code. The plumbing behind the bar does not meet code. In addition, hanging the water hose on the trash can is an unsanitary practice.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. Wall by prep cooler has food splatters and vent in kitchen is dirty with dust and debris.
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 FSO < 25000 sq. ft.
[?] Inspection Type: Standard and Complaint
Inspection Date: 25-September-2015
| Comments |
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| A complaint was submitted to our office that the facility was not clean. Cleaning was addressed during inspection. Additionally, sink behind bar only drains, it is not connected to the water system. The water connection is on the other side of the bar underneath the TV. Sink should be moved to that location or water service provided to sink at current location. Plumbing repairs are required to be done by a licensed plumber with proper permits. |