3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Food sampled in walkin cooler observed holding 43- 44 F and in temperature danger zone. Items include dressings, cooled sausage gravy, and applesauce. Have the cooling unit adjusted so all food remains below 41F while in storage.
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.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
The dish machine had accumulation of soil residue inside of unit. Dish crates used for dish machine soiled.
A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed containers of dressing in walkin cooler with mold / substance on outside of containers. Walk in cooler shelves also need cleaned of debris and buildup.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-05.1(S)(1) / Plumbing system - maintained in good repair.
Observed a leak on the plumbing drain to 3 compartment sink as well as drain hoses from the icemaker and beverage unit draining into 3 compartment sink and mop sink. Provide proper air gaps on drains from beverage machine and ice bin. Ensure when repaired, completed in accordance to Ohio building and plumbing code. May need a separate drain added to plumbing to properly drain ice maker, ice bin, and beverage unit.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 18-November-2015
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| Complaint reported to our office that sausage gravy is being improperly cooled and reheated, sinks are not supplied with hot water, dishtank is not properly supplied with detergent, and employees smoke in kitchen. Inspection conducted. Upon inspection, did not see employees smoking in kitchen or any evidence of smoking indoors. Observed sausage gravy being cooled in small containers, loosely uncovered as necessary to allow heat transfer from food, and using methods acceptable for rapid cooling of food. Also completed a follow-up inspection to violations noted on the past report. Corrections were made, dish tank sanitizer at proper concentration, raw meat separated from ready to eat food, date marks were placed on in house prepared foods in storage. Area of floor near dish line consists of concrete and is pitting from possible water damage and wear. Discussed with owner need for repairs to floor to provide a smooth, non-skid, and easily cleanable surface. Repairs to ice machine drains may also help from water damage to floor / concrete. |