3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing facial hair restraints. All employees with facial hair must have a snood on at all times while working in the kitchen or with food. Employees were provided with and put on snoods during the inspection.
3717-1-03.2(G) / Washing fruits and vegetables.
Raw fruit and/or vegetables not washed or washed improperly. Observed the facility cutting and then washing green onions. All produce is to be properly washed in a food prep sink prior to cutting.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed screws missing on the oven door seals. Replace the missing screws so that the seals are tight and maintain the ovens in good repair.
Observed the cabinet below the prep sink on the first main line in need of repair. The door to the cabinet is falling apart, the inside is separated from the outside of the door. Repair or replace the cabinet door. The door must be smooth and easily cleanable and maintained in good repair.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed a large build-up of burnt on food debris/grease on some of the baking pans. Thoroughly clean the pans so that there is no residue on the pans. Manager stated that the pans would be deep cleaned tonight.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired.
Observed the drain on the prep sink on the front main line leaking.
Observed the prep sink faucet leaking.
Observed the facility having a water cross connection issue between the hot and cold potable water systems in the facility. Kitchen must run a cold faucet at all time to even the pressure out between the hot water and the cold water. If they do not run the faucet at all times the pressure from the hot water will cause the hot water to flow into the cold water. This creates a large issue as the coolers in the facility are cold water cooled and the hot water backflows into them as well as the ice machine. This plumbing issue has to be addressed and resolved per the Ohio Plumbing Code.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed a large build-up of dust on the ceiling vent above the dishmachine. Clean the vent and maintain it clean.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair.
Observed peeling paint on the walls and the ceiling in the dishmachine room. The entire room needs to be properly repaired and then repainted.
Observed water/steam damage on the ceiling in the dishmachine room. The ceiling must be repaired and then painted. All surfaces in the dishmachine room must be smooth and easily cleanable and maintained in good repair.
Observed the particle board wall around the dirty dish drop off window to have water damage. Repair/replace the water damaged wall. Walls must be smooth and easily cleanable and maintained in good repair.
Observed holes in the walls in the dishmachine room. Repair all holes so that the walls are smooth and easily cleanable and maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-April-2022
| Comments |
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| Met with Kris and Jason today during the inspection and CCP. Note: The dishmachine is not functioning. The facility is waiting for a part for the booster heater that is on order. Facility is currently using their 3 compartment sink for proper warewashing. The 3 compartment sink was properly set up and was being correctly utilized. Note: The pre-rinse sprayer for the 3 compartment sink area is leaking. A part is on order to repair the sprayer. Note: Facility has ordered new cutting boards and is in the process of discarding all stained and damaged cutting boards. Note: The 3 compartment sink has a leak, a work order has been placed for the repair. Consulted: Go through all of the oven mitts in the facility. Discard badly damaged/worn mitts. Wash all of the mitts and maintain them clean. Consulted: The wall behind the food prep sink area needs to be patched and then repainted. Wall must be smooth and easily cleanable. Note: Sanitizer levels in wipe buckets and 3 compartment sink were all correct today during the inspection. Nice job! Note: Hoods in the facility were professionally cleaned on 12/30/2021. Next cleaning is already scheduled and will take place soon. Note: Sneeze guards for off site events were discussed with the previous inspector and the new inspector. Previous inspector will be in contact with the facility to make sure they know what is required. Contact Gillian with any questions. This was discussed by all three inspectors so that facility receives one concise answer about what is needed. Note: The Cafe itself is currently not operating. The Cafe was closed during Covid and has not reopened. The Cafe is scheduled to be completely remodeled. Facility was advised that the health department must be notified about any remodels prior to them taking place. The facility will have to go through plan review with the health department for the facility remodel. Contact Sara Becker at the Toledo Lucas County Health Department for plan submission process and a complete understanding of what is required. Sara Becker: 419-213-4079. Note: The employees in the facility have a fantastic understanding of food code and how it pertains to the processes that they do in their facility. All employees were able to communicate and answer the inspectors questions completely and with ease. Great job! |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |