3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Corrected During Inspection Observed dishwasher out of sanitizer, and dishwasher was being used. Unsure of how long dishwasher was out of sanitizer. Observed flour scoop handle touching flour in prep area.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-02.4(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands
Critical Corrected During Inspection Observed glove use in facility. However, gloves create a sense of false security. Observed employees using gloves and not changing gloves with different tasks or touching different products, creating cross contamination.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed salad station with cut veggies that were all over and mixed in other containers. Veggies were not being properly handled to prevent contamination.
To prevent contamination, food shall be protected from cross contamination by separating during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.2(N)(1) / Gloves - single use gloves
Critical Observed gloves being used for multiple tasks without being changed. EX. salad station gloves were being used to grab several ingredients straight out of containers creating cross contamination. Prep area in back using gloves to touch different surfaces such as scales and other tools and then used to cut chicken.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed raw chicken covered in flour on expo holding at 42°F and 45°F. All cold held items need to be held at 41°F or below. During visit lid was left open the entire time. To ensure chicken stays at proper temperature continously close lid when not in use. Observed salad in window at 55°F. Cold holding items should be sold quickly so they are not in window for long.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed cut limes and oranges in bar area with no date marking with when they were cut. Observed containers in pizza station cooler with no date marking on side of containers for product (note: these items that you refill from a container need the date that the original container or the container you are pulling from is opened). Anytime a product is opened, removed from a package, cut, or cooked/made there needs to be a date marking when that happened.
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.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Observed prep sink with device being used to remove the required air gap.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Corrected During Inspection Observed cleaning bottle with blue liquid with no label indicating what was inside the bottle.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Observed employee drinks and food scattered throughout facility. Employee food/drink scattered in coolers, on side stands, by machines etc. Please provide designated food areas.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Observed facility does not have ODH certified serv safe level 2 certificate.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Observed facility with no vomit/diarrhea spill kit with procedures.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Observed spices resembling sugar, salt, flour, and other working spice containers with no label indicating what was inside. Observed working sauce bottles and sauce holders with not labeled with what the item is. Observed assumed sausage in pizza station with no label indicating what the item is. Any item not easily identifiable most common found as spices, meats, and sauces need a label indicating what the item is.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.4(B) / Cutting surfaces.
Observed many different cutting boards throughout facility. Some boards had major scoring. At the end of the night if boards including the creases/cut marks can not be cleaned/white then boards need to be replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed dishes in back being stacked with water still inside. (wet nesting) Equipment should be air dried before use.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Observed dumpsters in back with lids open and birds flying around. To prevent attraction of wildlife ensure that the dumpsters lids always remain closed.
Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers.
3717-1-06.1(M) / Outer openings - protected.
Observed exterior door leading to dumpsters with light that can be seen underneath.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(H) / Toilet tissue - availability.
Corrected During Inspection Observed mens room with no toilet paper available.
To prevent contamination, a supply of toilet tissue shall be available at each toilet.
3717-1-06.4(A) / Repairing.
Observed wires sticking out of floor in kitchen. Observed pop machine with leak causing water build up behind equipment in the kitchen. Observed hand sink by prep area with hard to turn hot faucet. Observed leak in pipe near pop dispensing area in dry storage causing spray to happen when shutting off/on. Observed nails in door hinge to walk in freezer missing or loose. Observed rub marks on various walls along with scrapes. Observed hole on inside of door to walk in freezer. Observed stools in bar area with ripping fabric (work order in). Walk through facility on regular basis to see all repairs that are needed.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed dirt,grime, and water build up behind hand sink near tea machine. Observed fan in kitchen covered in grime and dust. Observed splash marks on walls in dry storage area. Observed grease recepter by ice machine covered in thick grease layer. Observed room in area with ice machine being used as storage and very unclean. Facility needs to be thoroughly cleaned with regular upkeep. Cleaning under equipment, behind equipment,between equipment, baseboards and other various hard to reach areas should be completed and monitored. If anything such as floor, wall, or equipment is no longer able to be clean the item should be replaced.
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.
3717-1-06.4(F) / Drying mops.
Observed mops in mop bucket. Mops should be air dried when not in use.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed broken equipment in back dry storage area not being used. Observed corner in dry storage area with misc items and broken equipment. Observed closet in ice machine room filled with misc items. Any item not being used or nonfunctional needs to be removed from facility.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 17-January-2018
| Comments |
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| Breaded chicken on expo line was in cold holding unit. Unit lid was kept open during entire inspection. One chicken piece temperature was 45°F and another temperature of another piece is 42°F. Lid should continuously be shut to ensure that chicken stays under 41°F and should be monitored during future inspections. Facility does have employee health policy in place and they do restrict duties of potential sick employees. PIC was able to explain proper cooling and reheating procedures. Gloves were being used during inspection and were being changed. However, should continue to monitor glove use. Gloves create false sense of security and it was observed several employees using same gloves throughout different tasks. Facility does have test strips and thermometer. PIC was very attentive and cooperative during inspection. |