3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The half and half in the thermos for self service is holding at 43F. Half and half is a TCS food and must be held cold at 41F or below. Currently the thermos is changed every three hours, an hour was remaining before it would be refreshed. Monitor temperatures closely and change more frequently to maintain temperatures below 41F.
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.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cardboard being used to line the shelf of the walk-in cooler. This material is not approved because it is absorbent and not cleanable. Use a material that is non-absorbent, smooth, and easily cleanable.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed no air gap or approved backflow prevention device on the plumbing system. The three compartment sink is used to wash lemons. A two inch air gap on the plumbing is required if using this sink for washing produce.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule; or (2) Installing an approved backflow prevention device as specified under paragraph (E) of this rule.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed - observed a plastic disposable spoon being used to portion sprinkles. Use a commercial food grade scoop with a handle to portion food..
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed the sprayer hose handle broken off. Repair or replace and maintain in good order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are present with build-up. Observed the tray the ice bucket is stored on and the outside lid to the sprinkles have residue/dirt present on surface..
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employees personal cups being stored on a top shelf directly over food equipment. These cups were clean and being stored here to dry. Use a bottom shelf to store personal items.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. Observed a wet mop head stored directly on the floor - the tile is wet and starting to come up from being saturated. Mop hooks are present - use the hooks to properly hang wet mops to dry.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-July-2015
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| NOTES: The hot water takes around 10 minutes of running at the faucet before 100F is reached. Make sure this is done prior to food prep to ensure proper temperature of water is achieved for washing hands. Storing in-use utensils in ice water is no longer permitted. Cease this practice. In-use utensils can be stored in a clean dry container and then washed and sanitized at least every four hours. Monitor dates closely on packaged yogurts - one was marked 9/12-9/15 (today was 9/16) dates were still within the 7 permitted days. Once the bulk container of yogurt is opened- that container needs the 7 day date mark and all yogurts portioned from this container must hold this date. |