3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment in kitchen needs cleaned of debris and residue. Fryer, oven hood, hard to reach areas of oven, hobart mixer.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Needs an air gap on drain line for bar ice sink to protect ice from contamination.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-06.4(K) / Controlling pests.
Critical Observed evidence of rodent in facility during inspection. Need to contract with licensed pest control company to treat facility fo rpests and to help minimize pests. Keeping facility in good repair, (walls, floor, ceilings) and clean will help reduce pests.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.
3717-1-04.8(F) / Storage - prohibitions.
Pizza boxed in basement need stored 6 inches above floor to protect from contamination.
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.
3717-1-06.1(A) / Floors, walls, and ceilings.
Ceiling tile recently installed above dep fryer is not easily cleanable. Replace w ceiling tile that is non absorbent and easily cleanable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.2(E) / Handwashing signage.
All hand sinks need hand wash signage, in kitchen and in restrooms to educate employees on proper handwashing.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-February-2016
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| Standard inspection conducted as well as consultation for change of ownership of new facility. Current license expires March 1 2016 and change of ownership need completed before opening under new owner and application of new food license. The following items need to be completed for change of ownership of new license under new management. 1) Install food prep sink aith air gap. Must be stainless with drain boards- plumbing permit from building department required. 2) Install cleanable ceiling tile above fryer/oven. must be ok with local fire inspector. 3) Repair damaged floor tile, wall coving, and areas of walls in poor repair. 4) Clean ceiling in make table area, clean hard to reach areas of facility. 5) Submit plan review packet that was provided during inspection. 6) Contact bldg. department for change of occupancy inspection (done 10/7/2014) 7) Have fire inspection completed by local fire authority. 8) Submit new menu, equipment lists. 9) Increase lighting above pizza prep and kitchen area to have 50 ft candles of intensity. 10) Air gap on drain to ice bin behind bar. 11) Remove non commercial equipment from use. 12) Person in charge training- level 1 or level 2. our classes. |