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Inspection Information
Facility Name: Mansfield Liederkranz
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Follow-up
Inspection date: 10-January-2018
Violations: A summary of the violations found during the inspection are listed below.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed noncommercial items present in facility. Observed white Kitchenaid stand mixer, multiple crock pots, Panasonic microwave, food processor, and white Frigidaire freezer.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Equipment may be used until it no longer functions. Replace only with commercial-grade.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Repeat Cooking equipment or pan surfaces are dirty. Observed a deposit of grease still covering some surfaces inside the front kitchen popcorn machine.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Correct By: 01-Apr-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the dishwasher equipment racks to be badly worn.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 01-Apr-2018
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are dirty. Observed grease and dust to be accumulated on equipment surfaces in the main and front kitchens. Greater cleaning frequency is needed. Special attention should be paid to grease drippage/deposit in between larger pieces of CIP equipment.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 01-Apr-2018
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Repeat Cooking and/or baking equipment is not cleaned at the required frequency. Observed build-up inside the Southbend oven.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. Correct By: 01-Apr-2018
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 cleaned and sanitized eating utensils stored in the bar area to have handles which were jumbled and 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: 11-Jan-2018
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. This facility has no food preparation sink. Observed no air-gap where food is prepped--at the kitchen 3-compartment sink's center compartment. Consultation with RPH plumbing inspectors revealed the 3-compartment sink cannot be air-gapped due to current plumbing configuration. A dedicated food preparation sink with a properly air-gapped drain will need to be installed.
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: 01-Apr-2018
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 no air-gap at the large ice machine drain.
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: 01-Apr-2018
3717-1-05.1(G) / Handwashing sinks-Number.
Repeat Observed inadequate number of handwashing sinks. Observed no handwashing sink in the front kitchen and bar area.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided. Correct By: 01-Apr-2018
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the main kitchen cabinets to be scratched and have a greasy build-up coating the surface which could be removed easily by hand. PIC had begun to address this area but the necessary work was not yet complete at time of re-inspection.
The physical facilities shall be maintained in good repair. Correct By: 01-Apr-2018
The following violation(s) have been corrected since the last inspection.
3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. Observed an open can of Mountain Dew and a mason jar filled with water in the prep areas. Only beverages with both a lid and a straw are acceptable.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Correct By: 10-Jan-2018
3717-1-02.4(C)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. No employee illness policy on file. Provided RPH document.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Correct By: 10-Jan-2018
3717-1-02.4(C)(16)/Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. No written clean up procedure present. Provided RPH version.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Correct By: 10-Jan-2018
3717-1-07.2/Poisonous or toxic materials: storage and display - separation
Observed improper display or storage of poisonous or toxic materials. Observed Ajax cleaner and Bar Keeper's Friend powder to be stored sitting on clean equipment at the main kitchen 3-compartment sink.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. Correct By: 03-Jan-2018
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. Observed a small wooden side table in the main kitchen which was badly scored, scratched, and no longer smooth and easily cleanable.
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. Correct By: 10-Jan-2018
3717-1-04.7(C)/Storage of soiled linens - methods.
Soiled linens were not kept in approved location. Observed soiled linens lying in a pile on top of other equipment up against the wall in the kitchen walkway.
Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service articles or single-use articles. Correct By: 10-Jan-2018
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed "clam shell" style foam take-out containers as well as paper popcorn trays in the front kitchen which were not protected from sneeze, dust, and splash by inversion or covering.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Correct By: 10-Jan-2018
3717-1-05.1(D)/Backflow prevention - air gap.
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 no air gap at any of the bar ice bins.
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: 24-Jan-2018
3717-1-06.4(F)/Drying mops.
Observed mops being dried using an unapproved method. Observed a mop which was not hung to air dry.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Correct By: 10-Jan-2018
3717-1-05.1(E)/Backflow prevention device - design standard.
Observed improper backflow prevention device installed on a water supply system. Observed the service sink, with dual hoses attached, to have no vacuum breaker.
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. Correct By: 10-Jan-2018
3717-1-05.1(S)(2)/Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Observed the floor drain in the walk-in cooler to be clogged with debris.
A plumbing system shall be properly maintained. Correct By: 10-Jan-2018
3717-1-05.1(S)(2)/Plumbing system - maintained in good repair.
The plumbing system was not properly maintained. Observed a leak coming from beneath the right side, front kitchen bar ice bin. Closer inspection revealed the drainage pipe was clogged, causing a back up of water.
A plumbing system shall be properly maintained. Correct By: 10-Jan-2018
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: 10-Jan-2018
3717-1-06.4(A)/Repairing.
The physical facilities are not being maintained in good repair. Observed large areas of peeling, chipped paint on the ceiling in the kitchen next to the range hood and in the kitchen pantry.
The physical facilities shall be maintained in good repair. Correct By: 24-Jan-2018
3717-1-03.2(Q)/Food storage - preventing contamination from the premises.
Observed improper storage of food items. Observed uncovered bread rolls in the kitchen on top of an oven having no cover/protection.
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: 10-Jan-2018
3717-1-04.1(L)/Ambient air and water temperature measuring devices - accuracy.
Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use. Observed the built-in thermometer of the Polarpak walk-in cooler to read 52*F, while ambient air temperature inside measure 41*F at time of inspection.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus three degrees Fahrenheit in the intended range of use. Correct By: 01-Apr-2018