Date of inspection: Sept. 19
Violations: Food equipment surfaces are not cleaned at the required frequency. Pizza cutter (and container used to store cutter between uses) wing mixing bowls not being cleaned every 4 hours as required. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.(1) Equipment food-contact surfaces and utensils shall be cleaned: (a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (b) Each time there is a change from working with raw foods to working with ready-to-eat foods; (c) Between uses with raw fruits and vegetables and with time/temperature controlled for safety food; (d) Before using or storing a food temperature measuring device; and (e) At any time during the operation when contamination may have occurred; (2) Equipment food-contact surfaces and utensils if used with time/temperature controlled for safety food, shall be cleaned throughout the day at least every four hours; (3) Surfaces of utensils and equipment contacting food that is not TCS shall be cleaned: at any time when contamination may have occurred; At least every twenty-four hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.
Miscellaneous sources of contamination observed. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Brushes used to add crust finishers are being stored inside containers of garlic butter and butter sauce—both shelf stable). Brushes are being cleaned every 4 hours, however, the sauce remains out. Brushes are used to add butters to pizzas after cooking, coming into direct contact with cheeses, meats, etc. and redipped into container. Since these items are TCS, the containers butters should be discarded every 4 hours in addition to the brushes to limit the growth of pathogens. Manager advised they will only place out small amounts of sauces and wash and refill the containers along with the brushes. Another recommendation would be to place butters inside a squeeze container, eliminating the dipping of the brush into the food product. This was listed on multiple previous inspections, and a new system must be employed.
Comments: Facility is clean. All temperatures within required ranges. Good job.
Discussed Ohio Level 2 Certification for facility as well as employee health documentation and fecal/vomitus procedures now required.
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