| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical Repeat The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC was unable to demonstrate knowledge by improper procedures and having multiple critical violations at time of inspeciton. Critical violations still occurring at time of re-inspection. 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. Ensure all critical violations are corrected by re-inspection. Correct By: 16-Oct-2017  |
| 3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils Critical Repeat The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed multiple pieces of equipment in the facility that were left in a dirty/soiled contition, some in current use. Bartender stating using vinegar water to clean popcorn machine. Potato slicer, pop nozzles, meat slicer, and cooking equipment in small kitchen and banquet kitchen still left in s dirty condition. To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Ensure all pieces of equipment are broken down and washed, rinsed and sanitized properly. All pieces of equipment in direct contact with TCS foods shall be broken down and washed, rinsed and sanitized at least every 4 hours when in use. Correct By: 16-Oct-2017 |
| 3717-1-02.4(C)(8) / Person in charge: duties - ensure employees are rapidly cooling TCS foods. Critical The person in charge did not ensure that employees are using proper methods to rapidly cool TCS foods. TCS foods were taken off of the stove and steam table and placed into walk-in cooler without switching pans, taking temperatures or breaking down into smaller batches. Foods were not being cooled during re-inspection. Foods in walk-in cooler had been at proper temperatures, but was from 2 days prior. PIC stating has been cooling foods in shallow stainless steel pans. PIC stating did not receive a copy of cooling chart via e-mail. Re-sent cooling chart. To prevent the growth of pathogens, the person in charge shall ensure that employees are using proper methods to rapidly cool TCS foods that are not held hot or are not for consumption within four hours. Educated on proper cooling paramters and methods. Attached cooling handout and cooling log to be completed and held for Sanitarian review upon re-inspection. Ensure any foods cooled are properly taking temperatures throughout cooling process and recorded. If at any time they do not meet cooling times/temperatures, re-heat to 165*F and start cooling over or else discard. Correct By: 16-Oct-2017 |
| 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw whole shell eggs over RTE pickeled eggs. -Observed hamburger in freezer to be uncovered. Still observed raw whole shell eggs over RTE foods; olives in reach-in cooler in banquet kitchen. 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 refrigeration stacking order. Ensure proper stacking order in refrigeration units throughout the facility. Ensure all foods (unless cooling) are properly covered in cold holding units. Correct By: 06-Oct-2017 |
| 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Repeat Observed improper storage of food items. Observed large oil containers sitting directly on the ground under ovens in Banquet ovens. Still observed large oil containers sitting directly on floor in banquet kitchen and in small kitchen along with pickle container on floor in walk-in cooler. 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. Ensure foods are stored up off the floor throughout facility. Correct By: 16-Oct-2017 |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed many homeuse equipment throughout facility: Cuisinart food processor, Kitchen Aid White mixer, Sunbeam microwave, white hand mixer and white hand chopper. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if these pieces of equipment no longer perform to satisfactory, replace with commercial grade. Any new pieces of equipment entering facility need to be commercial grade. President stating Kitchen Aid mixer has been used once, if any equipment is not in use from facility, remove. |
| 3717-1-04.1(Z) / Warewashing machine - data plate operating specifications. Repeat A warewashing machine does not contain an accessible, readable data plate. Observed both wash and sanitize guages on Jackson warewashing unit to be non functioning. PIC stating president had to order parts for the guages on the warewasher. A warewashing machine shall be provided with an easily accessible and readable data plate indicating the operating specifications. Repair guages so that they funciton properly. In the mean time ensure temperatures are properly reached by putting temp labels through periodically. Correct By: 16-Oct-2017 |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Repeat Equipment food-contact surfaces or utensils are dirty. -Observed potato slicer to contain old starchy debris on blade. -Observed meat slicer to have old meat particles and dust. These pieces of equipment still need to be broken down and washed, rinsed and sanitized properly to remove old food debris. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Break down equipment, wash, rinse and sanitize all pieces of equipment prior to use with foods. Do not use with food until properly cleaned. Correct By: 16-Oct-2017 |
| 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 all equipment in Banquet kitchen that were not in use for a long time to be dirty with black carbon residue, dust, soiled food residue, etc.: Southbend ovens, Vulcan 2-door oven, 10 burner stove top, flat top grill, 2 Vulcan Fryers, etc. Progress has been made in banquet kitchen appliances. Continue to clean fryers (sides & tops), flat top grill (underneath and top), 10-burner stove (top), etc. -Observed fryers and flat top in small kitchen area of facility to be dirty and need cleaned. Still needs to be cleaned. To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Ensure all equipment throughout facility is thoroughly cleaned: fronts, sides, backs,tops, etc. Correct By: 16-Oct-2017 |
| 3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Repeat Food equipment surfaces are not cleaned at the required frequency. Observed mold on beverage nozzles in Banquet room bar area. Mold still remaining, took off red cap portion to nozzles and mold was present on black part of the gun when wiping it with a napkin. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Ensure nozzles are properly washed, rinsed and sanitized throughout the facility at least every 24 hours. Even when equipment is not in use it shall be kept in a cleanly state. Ensure pop gun is properly washed, rinsed and sanitized to remove mold and other debris. Correct By: 16-Oct-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Repeat Observed accumulation of soil residue on nonfood-contact surfaces. -Observed fan blades on ceiling fan in Banquet Kitchen to contain an accumulation of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all non food contact surfaces and maintain in a cleanly state. Correct By: 16-Oct-2017 |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Repeat Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed single service boats in small kitchen area stored upright. Still remained during re-inspection. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Ensure single use items and equipment throughout facility are properly inverted. Correct By: 06-Oct-2017 |
| 3717-1-05.1(G) / Handwashing sinks-Number. Corrected During Inspection Observed inadequate number of handwashing sinks. Observed no true handwashing sink in small kitchen area of facility along with all bar areas in facility. Discussed issue with both Joe Harrod, EH Director and Frank Brykalski, Chief Plumbing inspector. OK TO USE 3-comp sink closest to small kitchen as a handsink as there is no door/barrier between the small kitchen and 3-comp sink. This 3-comp sink shall be designated and labeled properly. Will only be allowed for handwashing. Washing of bar materials will need to be done at other end. If non-compliant, will need to install a handsink. Due to the door between the small kitchen and big banquet bar, unable to use this handsink. 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. Designated sinks will be assigned or placed inside of facility to ensure proper and frequent handwashing is completed. Will discuss further with EH Director, Joe Harrod & Chief Plumbing Inspector, Frank Brykalski. Correct By: 06-Oct-2017 |
| 3717-1-06.4(A) / Repairing. Repeat The physical facilities are not being maintained in good repair. Observed paint chipping on ceiling which appears to be from roof leak in Banquet Kitchen. The physical facilities shall be maintained in good repair. Repair ceiling so that it is smooth and easily cleanable. Correct by next standard inspection. |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. Repeat Observed a build-up of dirt and debris. Observed floors and walls in Banquet kitchen to be dirty/soiled with old food residue and dirt. Observed flooring under ice holder in front bar area to be dirty and need cleaned. Walls and flooring in small kitchen area still have grease accumulation. Floor by ice bin to front bar still has black residue. Much improvement to banquet area of facility. 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. Clean floors, walls and ceilings throughout facility. Correct By: 16-Oct-2017 |
| 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical Repeat Corrected During Inspection Observed improper storage of poisonous or toxic materials. Observed bar keeper cleaner and handsoap stored in cabinet above 3-comp sink. Observed Dawn dish soap stored above oil on Large Hobart mixer stand in Banquet kitchen. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. Educated on proper chemical storage, never above food, food preparation areas or warewashing areas that contains clean and sanitized equipment. Correct By: 06-Oct-2017 |