Date of inspection: June 20
Violations: Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Unable to locate signed employee health policies. PIC knowledgeable on proper restrictions. Sample provided. 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.
TCS foods were not being held at the proper temperature. 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 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130F), or at 41F or less. Leaf lettuce on prep line holding at 55F. Lettuce was moved to colder part of cooler. Ground beef, meat holding at 68F on second prep line. The cooler had been emptied with the exception of the meat. Meat discarded and maintenance called to repair cooler.
Equipment food-contact surfaces or utensils are dirty. The following food contact surfaces were soiled: 1) Inside of ice machine has accumulation of hard water buildup and soil. 2) Milkshake spindle has buildup. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 11-Jul-2017.
Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Drain to food prep sink is indirectly drained with an air break and not an air gap, as required. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Correct By: 11-Jul-2017
In-use utensils are improperly stored. Observed styrofoam bowls, portion cups stored inside food and food ingredient containers including bulk flour container, salad ingredients, cheesesticks. Only scoops with handles (kept out of contact with food) can be stored inside food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
Equipment is not approved by a recognized testing agency. Equipment labeled “for household use only” being used, including KitchenAid stand mixer and butter scoop warmers. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
Equipment and/or components are not maintained in good working order. The following pieces of equipment are in poor repair, in need of repair or replacement: 1) Door of walk in freezer/threshold is damaged at bottom corner, causing door not to fully and properly shut. 2) Gaskets damaged and ripping on reach-in dessert freezer in back as well as reach-in dessert cooler. 3) Ice machine is covered in rust. 4) Prep cooler on kitchen line has condensation line dripping. 6) Dessert cooler has condensation line dripping, and is in need of defrosting. 7) Prep cooler in kitchen not functioning (holding foods at 68F). 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.
Equipment and utensils are not being air dried. Some clean pans, containers stacked while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
The physical facilities are not being maintained in good repair. The following items need repaired: 1) Floors/junctures have missing/damaged tiles/FRP. 2) Cabinetry in beverage kitchen area is in poor repair. 3) Ceiling tiles in front of dish machine area are in poor repair and not approved type (must be smooth and easily cleanable). The physical facilities shall be maintained in good repair.
Observed a build-up of dirt and debris. 1) Floors in need of cleaning along walls and under equipment (fryers, coolers). 2) Underside of hood has oil accumulation 3) Ceiling near vents in kitchen have accumulation of dust. 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.
Observed unnecessary or nonfunctional items and /or litter on the premises. Several pieces of equipment no longer used (microwave, plates, maintenance items). Any item or equipment no longer used should be removed from premises in order to facilitate cleaning and limit any pest harborage. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Comments: PIC and employees knowledgeable in proper food handling procedures.
Facility is clean.
Have proper level 2 certified manager.
Note: A reinspection will be conducted to ensure the above have been corrected.
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