3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Corrected During Inspection Food is not protected from environmental sources of contamination during preparation. Dirty broken extension chords stored above dough machine.
During preparation, unpackaged food shall be protected from environmental sources of contamination.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Drying rack had cardboard under clean items to catch drips. Must be non-absorbent material.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Prep sink was not clean between soft serv machines.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents.
Heating, ventilating, and/or air conditioning systems were not properly designed and installed. Plastic fan hanging in oven hood which is not building code.
Heating, ventilating, and air conditioning systems shall be designed and installed according to the Ohio building code and so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink(s).
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.