3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed open loaf of ham without date mark and 4 pans of leftover soup or sauces without date marks. Date all ready-to-eat food upon preparation and while in storage so food can be used or discarded 7 days after opening.
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed the following ready to eat foods that had expired use by date which were prepared in house and must be discarded 7 days after preparation to prevent illness: pinapple salsa, thousand island dressing, gumbo sauce, chipino sauce.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) and (G)(2) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) and (G)(2) of this rule.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Drain to ice machine does not have sufficient air gap to prevent backflow of bacteria or sewage into ice maker. Provide air gap between drain lines and floor drain.
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.