| 3717-1-02.2(C) / Hands and arms: when to wash Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observed cooks touch raw chicken with gloved hands take off gloves and go to reglove to work with RTE foods with no handwash in between. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. Stopped and educated employees and PIC on when to wash and times required to do so.  |
| 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 mallet used on raw chicken and red tongs used on raw chicken to be stored in water on grill with tongs used with RTE cooked chicken and other RTE foods. 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. Educated on proper storage separation of keeping utensils with raw items away from utensils with RTE items to prevent cross contamination, espeially with the risks of Salmonella and other bateria related to raw chicken. PIC took all utensils back to dish to be ran through warewash machine. PIC now has two separate containers to store utensils, one for raw, one for RTE. |
| 3717-1-04.1(A) / Equipment and utensils - durability and strength. Non-durable equipment observed. Knife tips on 3 knifes on clean magnetic hanger were broken or bent. Observed red Raw chicken tong handle to be burnt in sectiond. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC discarded knives. Need to replace tong and any other utensil not in its original state. |
| 3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Hobart chlorine warewashing machine was first empty during inspection. After transferring to new container of sanitizing solution, warewashing machine still reading 0PPM on internal unit as well as plates surfaces. To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. Instructed PIC to discontinue use of warewashing machine and to manually wash, rinse and sanitize all equipment and utensils by hand using proper concentration. Re-inspection scheduled for tomorrow due to PIC stating he will contact EcoLab to come and repair unit. Correct By: 28-Jun-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 condensor unit to beer/raw chicken cooler to be frozen. Observed ramp to lower walk in to be uplifted and no longer secure. 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. Properly repair equipment. |
| 3717-1-04.4(D) / Warewashing equipment - cleaning frequency. The warewashing equipment and/or components were not cleaned at the required frequency. Inside warewasher contains old food and hardwater residue. A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule. Clean inside and outside of warewashing unit. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Fan guards to beer/ chicken step down walk in contain mold. Chicken brown racks in step down walk in contain old chicken juice. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all non foodcontact surfaces. |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Knives near prep area are placed on magnet hanger dirty. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Had PIC pull and send back to be ran through warewashing unit. |
| 3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection The handwashing sink was not easily accessible. Handsink by food prep sink blocked by 2 trashcans and prep rolling cart. Handsink in bar area contained a pitcher in sink basin. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Educated and had employee move for accessibility. |
| 3717-1-05.1(S)(1) / Plumbing system - maintained in good repair. The plumbing system was not properly repaired. Observed handsink near food prep sink, pre-wash sink and 3-comp sink faucets to be continuously dripping. Observed dump sink in bar area to be clogged with standing water and old food debris. To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Properly repair faucets that are leaking and unclog sink in bar. |
| 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. Springs to pre-rinse faucet are loose and are allowing for faucet to go below sink flood level rim. 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). Either tighten springs or replace faucet to prevent break in air gap from faucet to flood level rim of pre-rinse sink. |
| 3717-1-06.2(C) / Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink(s). Disposable towels not present at salad handsink. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. Floors under chicken prep and under warewashing unit are dirty. Ceiling in step down walk-in cooler contain mold/mildew. Walls in warewashing room contain mold/mildew. 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. Properly clean floors, walls and ceilings throughout facility. |
| 3717-1-06.4(A) / Repairing. Repeat The physical facilities are not being maintained in good repair. Tile floor in warewashing area contain missing and cracked tiles, grout not level with tile which are creating standing murky water with a smell. The physical facilities shall be maintained in good repair. Repair tile and grout in allareas needed. |
| 3717-1-06.4(A) / Repairing. Repeat The physical facilities are not being maintained in good repair. Walk in freezer door frozen around top right of frame, appears door is not closing tightly and is mis shapen for frame. The physical facilities shall be maintained in good repair. Properly repair door and walk-in freezer so that door shuts completely and precludes ice accumulation. |