3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical 3 compartment sink soiled and needs cleaned frequently to remove residue and buildup. Sink should also be cleaned before and after use.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 01-Jan-2016
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Observed pizza slicer used by employee to slice pizza not properly sanitized after cleaning and used directly to slice the pizza. All food contact utensils such as pizza slicers, tongs, pans, etc must be washed, rinsed, and sanitized properly. In use utensils that are used frequently throughout the day to handle food and are stored at room temperature must be washed rinsed, and sanitized once every 4 hours or more often as necessary to keep them clean.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Correct By: 13-Jan-2016
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the spray hose on the dish sink extending below the rim of the sink and could allow possible cross connection when sink is in use. Repair hose to ensure it hangs above the sink to provide proper air gap for backflow protection.
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).
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) did not have their hair effectively restrained when handling food. Use of hats or hair nets must be used when preparing food.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Correct By: 14-Jan-2016
3717-1-03.2(A)(1) / Preventing contamination from hands - hand washing
Observed food employee not washing hands properly between tasks. Employee did not wash hands between washing utensils and handling pizza.
Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC and must wash hands before handling food or food preparation. Correct By: 13-Jan-2016
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed boxes of coffee mix stored below drainboard of 3 comp. sink. Store food in locations that are protected from contamination sources such as splash from sinks or cleaning supplies.
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. Correct By: 14-Jan-2016
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
Operation sells many thin food such as sandwich patties, pizza, hot dogs, etc and does not have a thermometer capable of accurately measuring the temperature of thin foods such as a thin probed thermometer.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets. Correct By: 20-Jan-2016
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Sides of cooling units and door handles observed dirty and soiled and need cleaned more frequently.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 14-Jan-2016
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) above prep area hand sink and in mens restroom. Handwash sign is posted above the 3 comp. sink and needs to be above the prep area hand sink to notify employees to use hand sink for handwashing.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Correct By: 14-Jan-2016
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris on floors in prep area, storage area, walkin cooler and in hard to reach areas. Observed walls in prep area around oven soiled and stained. Observed blowers in walkin cooler soiled with dust and debris.
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.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Observed accumulation of items stored on floor under shelves in storage areas that prevent easy cleaning of floors. Remove unnecessary items from premises and store nonfood related items in locations that allow easy cleaning.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Correct By: 20-Jan-2016
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-January-2016