| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical Corrected During Inspection The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC did not correctly recall minimum cooking/cooling temperatures or cooling time/temp parameters. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.  |
| 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed apples for student self-service to have no protective wrapping. PIC voluntarily pulled apples for washing and wrapping. 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. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed hamburgers being hot held for approximately 20 minutes (off grill) to measure 119*F. PIC returned hamburgers to oven and reheated to 165*F minimum. Observed pasta salad being cold held on ice for approximately 15 minutes at 45.5*F. PIC divided quantity into 3 pans having 2" depth maximum and cooled to 41*F or below in walk-in cooler. PIC will pull one pan at a time to ensure product temperature remains at proper cold holding temperature throughout one-hour service time. In order to use ice as a refrigerant, the product temperature must be consistently maintained at 41*F or below. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Iced product placed next to hot held product on serving line bar. Separate hot from cold products to more easily maintain both at proper temperatures. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed sliced ham to bear no date mark. PIC state it was sliced on 8/25. PIC added date mark at time of inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed 2 dozen hard boiled eggs to bear date mark of preparation on 8/17. PIC voluntarily discarded product. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed a non-commercial microwave in use. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. If and when microwave needs replaced, replace only with commercial-grade equipment. |
| 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Equipment components are not intact, tight or properly adjusted. Observed kick plate on the reach-in freezer to be removed/missing. PIC states maintenance personnel currently servicing equipment. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: 05-Sep-2017 |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed dried meat particles on the meat slicer. Observed a significant accumulation of food residue on the can opener blade. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces are dirty. Observed ovens to have an accumulation of food residue inside. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Correct By: 05-Sep-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Observed ice buildup on surface of boxes in the walk-in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 05-Sep-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Observed mold growth on the seal of the 2-door reach in ice cream freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 05-Sep-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Observed accumulation of soil residue on nonfood-contact surfaces. Observed mold on rack in Kolpak walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 05-Sep-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Observed accumulation of soil residue on nonfood-contact surfaces. Observed an accumulation of dust and soil on the fan gaurds in the Kolpak walk-in cooler, as well as on the fan gaurds in kitchen area next to the ice machine. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 05-Sep-2017 |
| 3717-1-04.8(G) / Kitchenware and tableware - handling. Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Observed eating utensils with handles facing different directions. Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. Correct By: 05-Sep-2017 |
| 3717-1-05.1(D) / Backflow prevention - air gap. Critical 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 an improper/insufficient air gap at the warewashing machine discharge line and the ice machine drain lines. Observed no air gap whatsoever at the prep sink. 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). Correct By: 28-Oct-2017 |
| 3717-1-05.1(E) / Backflow prevention device - design standard. Critical Observed improper backflow prevention device installed on a water supply system. Observed no air break device at the mop sink. Observed a hose that was long enough to fall into mop sink drain below the flood level rim. To prevent contamination, a backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards and as referenced in the Ohio plumbing code for installation, maintenance, inspection, and testing. Shorten hose to fall no lower than 2" above rim of service sink. Correct By: 28-Sep-2017 |
| 3717-1-05.4(H) / Toilet room receptacle - covered. Observed no covered receptacle in women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Correct By: 05-Sep-2017 |
| 3717-1-05.4(O) / Using drain plugs. Observed lack of drain plugs in both dumpsters. Ensure adequate drain plugs are in place. Correct By: 05-Sep-2017 |
| 3717-1-06.4(F) / Drying mops. Corrected During Inspection Observed mops being dried using an unapproved method. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
| 3717-1-07.1(K) / Rodent bait stations. Observed improper use of a rodent bait station. Observed a rodent bait station with no cover/containment. To prevent contamination, rodent bait shall be contained in a covered, tamper-resistant bait station. Correct By: 05-Sep-2017 |