3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed utensil draw for clean serving scoops dirty. Dirty pot holders also in same draw. Deli paper liner is dirty has crumps making contact with scoops.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Corrected During Inspection Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed mop sink with hose attached and loose end down into drain box. Bracket is present for hose (not used). Store mop heads upside down to prevent contamination of faucet handles.
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).
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. Observed no ability to monitor/verify high temp warewashing machine.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-April-2017
| Comments |
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| Most tools are present (need items for high temp warewashing machine). Measured 50 ppm to 100 ppm chlorine at sink and wipe cloth bucket. Temps are good. Frozen items at 10 F or less, cold items at 41 F or less. Hot holding at 135 F or less. Actual temps include milks at 39 F. Hot holding pizza slices and broccoli/cheese at 153 F (vertical cabinet). 9 F for chicken patties, 33 F to 36 F for cut lettuce, 9 F for breakfast pizzas. Hamburger patties cooked ready to heat at -1 F. Champion warewashing at 160.8 F and turned test strip black. Sinks are good. Consulted on date marking, hot holding service table lids (prevent cross contaminations from water wells to food/food packaging). Shared handouts: Major Changes to Ohio Food Code (7 pts.), Level Two training taken successfully, Conditional/Foodservice Employee Reporting Agreement, ODH Clean Up of Vomit/Fecal Matter, Calibrate Thermometers Often, Wash Hands Often. |