- Food employee(s) did not have their hair effectively restrained. Deli employee was prepping open deli foods without a hair restraint.
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. Food prep employees must wear hair restraints when prepping open foods to prevent food contamination.
- Critical: There was no person in charge present in the food facility during inspection. None of the three food employees in the facility today have had level I or level II certification.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation. There must be at least one person certified in food protection during all hours of operation. Please provide PIC or ServSafe training for the PIC
- A food packaged in the facility did not contain a label. Macaroni salad and some other re-packaged food items did not contain the necessary label or label items.
Foods shall be labeled as specified in this rule. All multi ingredient foods should have the common name, ingredients in descending order by weight or volume, total weight, and manufacturer with city and state AND if they are TCS foods that are ready to eat they must also contain a date mark to ensure a one week rotation.
- Equipment is not approved by a recognized testing agency. The facility houses a homestyle Oster microwave.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. when this unit fails it must be replaced with a commercial grade NSF approved unit.
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
- 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. Since the hand sink is not a properly plumbed food prep sink (2" air gap over a floor drain) it should not be used to wash lettuce for sandwiches.;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). Instead use the sanitizer compartment of the three compartment sink with a collander or bus tub to create a separation from sewer gas to food to prevent lettuce contamination.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. The ceiling in the back room above the three compartment sink is insulation or open surfaces that are not cleanable and durable.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Provide a cleanable durable ceiling surface within one year.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Flourescent bulbs above the three compartment sink and flip top deli cooler are not shielded.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Shield these bulbs to prevent food contamination if bulbs shatter.
- Observed no service sink or curbed cleaning facility. The facility does not have a slop sink for sanitary disposal of mop water.
A service sink or curbed cleaning facility shall be provided as specified under paragraph (I) of rule 3717-1-05.1 of this code. Until this sink can be provided use the toilet for sanitary disposal of mop water.
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10/20/2015 | Standard Inspection |
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