3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed raw chorizo stored above ready to eat produce in the walk in cooler. Observed raw chicken stored above raw seafood items in the bottom of the prep top cooler at the cook line.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed a hose hooked to the three compartment sink faucett and stored in the sink.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Observed foods, such as onions, stored on the floor on the stairway to the basement.
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.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods were not properly thawed. Observed beef thawing in a sink that is not properly air gapped. The beef is sitting in water in the sink.
TCS food shall be thawed under refrigeration, under cold running water that is constantly flowing at 70F or below, or as part of the cooking process.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed a build up of ice in the walk in freezer on the evaporator and the floor. Observed liquid in the bottom of the keg cooler at the bar.
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.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
There was no sanitizer detected in the wipe cloth bucket in the kitchen at time of inspection.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Use quat sanitizer at 200ppm or chlorine bleach at 50-100ppm. Change out wipe cloth bucket as often as needed to maintain the correct concentration.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-September-2015
| Comments |
|---|
| High temperature dish machine is sanitizing properly with the final rinse reaching at least 180F Glass washer at the bar is sanitizing properly with chlorine dispensing at 50ppm at the final rinse Observed quat tablets and test strips. Provid chlorine sanitizer test kit Observed gloves, thermometer |