| 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 can of pop sitting on prep table on Banquet kitchen. 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. Ensure if drinking beverages during food prep or in food prep areas, shall be done porperly with lid, cover and straw to prevent cross contaimination. Correct By: 06-Oct-2017  |
| 3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. Neither food employees had hair properly restrained with visor, ballcap, large headband or hairnet. 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. Ensure all food preparation workers are properly restraining hair. Correct By: 06-Oct-2017 |
| 3717-1-02.4(A)(2) / Person in charge: assignment of responsibility. Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. Kitchen employee in Banquet side stating she has level 2 ServSafe certificate, but was unable to produce documentation. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code. Have certificate available upon re-inspection. Correct By: 06-Oct-2017 |
| 3717-1-02.4(B) / Person in charge: demonstration of knowledge. Critical 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. 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: 06-Oct-2017 |
| 3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils Critical 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. 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: 06-Oct-2017 |
| 3717-1-02.4(C)(12) / Person in charge: duties - ensure employees are not contacting food w/ bare hands Critical Repeat Corrected During Inspection The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands. Observed food employee in small kitchen to touch hamburger buns with bare hands. To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Employee voluntarily discarded 2 touched hamburger buns. Educated on proper glove/utensil use when handling RTE foods. Educated PIC to properly wash hands prior to donning gloves. |
| 3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness. Critical Person in charge did not ensure their employees are properly trained in food safety. Employees are not aware of proper cooling procedures, cooking temperatures, etc. To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Gave education on proper cooking temperatures, went over step-by-step methods for cooling TCS foods, date marking, proper storage, etc. Correct By: 06-Oct-2017 |
| 3717-1-02.4(C)(3) / Person in charge: duties - ensure persons entering food prep or storage areas comply with this chapter Critical The person in charge did not ensure that employees or other people entering the food preparation, food storage and warewashing areas comply with this chapter. Observed people who had been playing cards to exit the facility through the banquet kitchen screen door. To prevent foodborne illness, the person in charge shall ensure that employees and other persons entering the food preparation, food storage and warewashing areas comply with this chapter. Ensure only food employees and necessary personal pertinant to the facility walk through the kitchen. Correct By: 06-Oct-2017 |
| 3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods. Critical The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. Employees do not have access to thermometers to take temperatures of any foods. To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices. Thermometers shall be properly placed throughout facility for employee use. Ensure proper temperatures for TCS foods are reach; such as hamburgers: 155*F for 15 seconds, Correct By: 06-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. 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: 06-Oct-2017 |
| 3717-1-03. / Food - safe, unadulterated, and honestly presented Corrected During Inspection Observed food that was unsafe, adulterated, or not honestly presented. Observed sliced tomatoes in plastic container that contained mold. To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. Employee properly discarded 6 oz of sliced tomatoes. |
| 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical 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. 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. Observed improper storage of food items. Observed large oil containers sitting directly on the ground under ovens in Banquet ovens. 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: 06-Oct-2017 |
| 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 sliced tomatoes previously sitting out on counter along with salad mixture to be above 41*F. Sliced tomatoes: 43.5-45*F and salad mix: 46*F. 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. Employee voluntarily discarded 6 oz of tomatoes and 10 oz of salad mix. |
| 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed meat schnitzel product and schnitzel noodles to not bare a date mark. PIC stating cooked on Saturday. 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. Educated to properly place date mark on TCS foods with date of discard or preparation. Ensure all TCS foods are properly date marked in facility, that are required. Correct By: 06-Oct-2017 |
| 3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition. Critical Corrected During Inspection Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed facility made pickled eggs from banana peppers and beets to say discard by 9/11/17 in Delfield reach-in cooler. To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule. PIC voluntarily discarded 16 banana pickled eggs and 5 dozen beet pickled eggs. |
| 3717-1-04(F) / Sponges - use limitation. Observed sponges being used to clean food contact surfaces. Observed sponge sitting on prep table and in 3-comp sink in Banquet area. To prevent pathogen harborage and illness, sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces. Ensure sponges are not used in contact with food equipment and utensils. Remove sponges from facility. Correct By: 06-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. 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. 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. Correct By: 06-Oct-2017 |
| 3717-1-04.2(G)(1) / Food temperature measuring devices - availability A food thermometer was not readily accessible. Employees do not have access to food thermometers. To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Food thermometers shall be in use to take food temperatures throughout all processes. Obtain thermometers for persons preparing foods and have available at each area kitchen. Correct By: 06-Oct-2017 |
| 3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing. An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. Facility does not have temperature labels or maximum registering thermometer for Jackson high temp warewasher. A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. Obtain either temperature labels of 160*F or a maximum registering thermometer. Correct By: 06-Oct-2017 |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed Frigidaire Freezer in second large bar banquet are to contain excessive ice accumulation surrounding shelving units. 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. Instructed PIC to manually defrost unit to remove ice accumulation. Do as often as necessary to preclude ice accumulation. Correct By: 06-Oct-2017 |
| 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Equipment food-contact surfaces or utensils are dirty. -Observed popcorn maker to have old greasy residue on inside of unit. -Observed potato slicer to contain old starchy debris on blade. -Observed meat slicer to have old meat particles and dust. 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. Correct By: 06-Oct-2017 |
| 3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans. 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. -Observed fryers and flat top in small kitchen area of facility to be dirty and need 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: 06-Oct-2017 |
| 3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Food equipment surfaces are not cleaned at the required frequency. Observed inside side walls of large ice machine to contain mold. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Instructed PIC to remove all ice and clean inside of ice machine to remove mold. Correct By: 06-Oct-2017 |
| 3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency. Critical Food equipment surfaces are not cleaned at the required frequency. Observed mold on beverage nozzles in Banquet room bar area. 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. Correct By: 06-Oct-2017 |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. -Observed fan blades on ceiling fan in Banquet Kitchen to contain an accumulation of dust. -Observed hoodvents in Banquet Kitchen to contain grease. 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: 06-Oct-2017 |
| 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 single service boats in small kitchen area stored upright. 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. Repeat Observed inadequate number of handwashing sinks. Observed no true handwashing sink in small kitchen area of facility along with all bar areas in facility. 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 |
| 3717-1-05.3(H) / Sewage and other liquid waste: Disposal facility - approved sewage treatment system. Critical Observed the use of an unapproved sewage treatment system. Observed trash containers with unknown liquid to be brought out and dumped into parking lot of facility. To prevent contamination, sewage shall be treated through a facility that is a public sewage treatment plant, or an individual sewage treatment system that is sized, constructed, maintained, and operated according to law. Ensure all liquids are properly disposed of, not in the parking lot. Correct By: 06-Oct-2017 |
| 3717-1-06.4(A) / Repairing. 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: 06-Oct-2017 |
| 3717-1-06.4(B) / Cleaning - frequency and restrictions. 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. 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: 06-Oct-2017 |
| 3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Observed plumbing fixtures that were not being kept clean and maintained. Observed drain near Jackson warewashing unit to smell rancid and have soiled debris along with dead flies. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Clean out floor drain and any others needed in facility. Correct By: 06-Oct-2017 |
| 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation. Critical 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 |