3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed raw bacon in the walk-in cooler and food items in the walk-in freezer not properly covered. Please ensure that food items in storage are properly covered in order to prevent contamination of these food items.
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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed clean plates and bowls ready for use stored upright on a slotted shelving unit. Please ensure that utensils and plates are stored inverted to prevent dust and other possible contaminates accumulating on the food contact surface while in storage.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.4(A) / Repairing.
Observed paint chipping on the walls near the mop sink. Ensure walls are smooth, durable and easily cleanable to ensure proper and thorough cleaning of the facility.
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed stuffing mix to be in boxes, on top of other food packages, and on the floor in the dry storage area. Please ensure that when spills occur in the facility that they are cleaned up promptly in order to prevent the entry of pests.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-October-2017
| Comments |
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| Observed test strips and thermometers available for use. Observed proper handwashing and use of gloves at time of inspection. Observed proper hot and cold holding temperatures of food and equipment tested during inspection. Drain covers are sent cleaned every night, but be sure to clean in and around the drains to prevent accumulation of food debris that could encourage pest entry. Make sure that the hot water booster is in use before running dishes through the dish tank to ensure that the dish tank is reaching the proper temperature for sanitation. -Discussed obtaining a Level II food protection certification from the Ohio Department of Health and having this certificate readily available during the next inspection. |