3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Items include diced lettuce and cut ham.
Refrigerated, ready-to-eat, TCS food held refrigerated 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 to be consumed, sold, or discarded as required in this rule. Correct By: 20-Aug-2014
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty including inside of fryer (baskets, inside components), Hobart mixer, deli slicer, and dicer. Ham and lettuce containers were also soiled and need cleaned more frequently or when refilled.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 20-Aug-2014
3717-1-05.3(C) / Backflow prevention.
Critical Drain line for ice maker had an air gap but a pipe was placed between the outlet of the drain and the rim of the sewer drain creating an cross connection. Provide 2 inch air gap on drain line to prevent contamination of ice from sewer.
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. Correct By: 20-Aug-2014
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Also handsink did not have supply of paper towels. Keep handsinks supplied with soap and towels so employees can properly wash hands.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 20-Aug-2014
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items on floor in basement walkin cooler (cheese, tomato, and onions) Store all food six inches above 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: 20-Aug-2014
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed nonfood-contact surfaces constructed of unapproved materials. ( cardboard used on wire racks where food pans and utensils are stored. Material must be durable and cleanable.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable. Correct By: 20-Aug-2014
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency and is not NSF approved (2 door residential refrigerator)
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces of hood, shelves under prep tables, and inside of pizza make table. Wire racks for placing cooked pizzas also soiled and needs cleaned more frequently.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 20-Aug-2014
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable around fryer. Areas of walls damaged and may need replaced behind 3 compartment sink. Discussed installing a cleanable drop ceiling in area above deep fryer to to open and exposed utilities .
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
The floor and wall junctures are not properly coved or closed in areas where floor tile was replaced in pizza prep room. Repair.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
3717-1-06.3(A) / Handwashing sinks - conveniently located.
Observed no conveniently located handwashing sink(s) near pizza prep line. Handsink was removed to install floor. Reinstall handsink so employees can easily wash hands in prep area.
Handwashing sinks shall be conveniently located as specified under paragraph (L) of rule 3717-1-05.1 of this code.
3717-1-06.4(A) / Repairing.
Repeat There are still a few floor tiles in dough prep room that need replaced or repaired.
The physical facilities shall be maintained in good repair.
3717-1-06.4(A) / Repairing.
Repeat Many areas of floor and wall coving where floor was replaced in pizza prep area is missing. Reinstall coving to provide a floor and wall juncture that is easily cleanable.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-August-2014
| Comments |
|---|
| Sanitizer in use and at 200ppm. Cold food sampled held in proper temperature of 41F or below. Hot water adequate. No hot food during inspection. Reminded management to ensure gloves are worn when preparing pizza and salads since prep table is for both ready to eat food and food that is cooked. Floor has been resurfaced in area around pizza oven, pizza make table, and under ice maker - good. |