3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination and covered in walkin cooler. Items include tray raw fish and raw chicken. Cover all food while in storage to protect from contamination.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 03-Dec-2014
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Lunch meats did not have date marks. Date mark once opened so they can be used within 7 days. Corn relish and pineapple relish both had expired dates. Discard food once dates are expired (7days after opening or preparation)
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. Correct By: 03-Dec-2014
3717-1-05.3(C) / Backflow prevention.
Critical Drain hose for ice bin in server station is below the rim of the floor drain and can allow backflow of sewage or contamination of ice. Maintain air gap on drain to ice bin 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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Boxes of chicken stored on a tray which is on the floor in walkin. Store all food 6 inches above the floor to protect from contamination.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Correct By: 03-Dec-2014
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Hand sink near dish tank not draining quickly and needs serviced so employees can frequently wash hands and sink drains adequately..
A plumbing system shall be properly maintained.
3717-1-06.4(A) / Repairing.
Walkin cooler door was repaired earlier this year but now is not latching completely such when opened. Repair so door closes and creates a tight seal when opened. .
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on hard to reach areas of equipment around grill line and dish line. Hoods need cleaned of grease more frequently. Floor under ice maker need cleaned of 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. Correct By: 17-Dec-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-December-2014
| Comments |
|---|
| Dish tank reaching proper hot water sanitation temperature. Pizza prep area kept clean and orderly, server station kept clean and orderly. Bars kept clean and orderly. Attention to cleaning dish line and areas around cook line is still needed. Hot food sampled appeared to be cooked to proper temperature and held above 135F. Cold food sampled observed in proper temperature and held below 41F. Prep surfaces in kitchen kept clean. Gloves and hair restraints in use. |