- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
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.
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Found chicken stored over sauce, chicken stored with sausage. Rearrange food items in cooler and walk in cooler to prevent possible contamination.
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.
- In-use utensils are improperly stored. Discontinue storing utensils between equipment. Items moved to 3 compartment sink.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- In-use utensils are improperly stored. Observed handle scoop stored with the handle in the food product.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloth left out at room temperature being changed once a day. Increase to at least once ecery four hours and store in sanitizer.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Discontinue storing food on the floor of the 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.
- Observed food stored in an unapproved location. Observed employee food and beverages mingled with product for sale. Store emplyee foods below and away to prevent possible contamination.
To prevent contamination, food may not be stored in areas described in this rule.
- Miscellaneous sources of contamination observed. Observed food stored in open can.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Found multiple items without dates, such as individual portioned sauces, meats, and pasta
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.
- Non-durable equipment observed. Repair/ replace exterior of prep cooler doors to be smooth and easily cleanable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Equipment is not approved by a recognized testing agency. Replace homestyle microwave with commercial grade when it fails to function properly.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment components are not intact, tight or properly adjusted. Repair/ replace door to remain closed without the use of metal device.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment food-contact surfaces or utensils are dirty. Clean food contact surfaces to remove buildup.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty. Clean exterior of equipment to remove buildup (example - wire racks, handles, etc).
Nonfood-contact surfaces of equipment shall be kept clean.
- Equipment food-contact surfaces and utensils were not being sanitized. Sanitize food contact surfaces once cleaned properly.
Equipment food-contact surfaces and utensils shall be sanitized.
- Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Store untensils in a clean and sanitary manner once cleaned and sanitized.
Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
- The plumbing system does not comply with the Ohio building code. Repair faucet at 3 compartment sink to function properly.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code.
- Critical: Handwashing sink is being used for purposes other than handwashing. Observed employee rinsing utensil off in handsink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
- Floors, walls, and/or ceilings were not smooth and easily cleanable. Repair floor where damaged to provide smooth and easily cleanable surface.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Replace basecoving where damaged to be smooth and easily cleanable.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Install lightshields over bulbs at pizza boxing station.
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.
- The light intensity in a customer self-service area, inside equipment, toilet room, or areas used for hand washing or equipment or utensil storage was less than twenty foot candles. Replace bulbs in warewashing area to increase lighting.
The light intensity shall be at least twenty foot candles (two hundred fifteen lux): at a surface where food is provided for customer self-service such as buffets or salad bars or where fresh produce or packaged foods are sold or offered for human consumption
- Observed a build-up of dirt and debris. Clean entire facility (floors, walls, and ceilings) including hard to reach areas to remove buildup.
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.
- The ventilation system was not being properly cleaned or was creating a public health hazard. Clean vent in warewashing area to remove dust buildup.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
- Critical: Observed the presence of live insects, rodents, and other pests. Contact pest controller to eliminate drain fly activity near mop sink area.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
- Observed unnecessary or nonfunctional items and /or litter on the premises. Remove unnecessary items from back storage area. Clean exterior areas (side and back of building) to remove debris.
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.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Label all containers to prevent possible chemical poisoning (example - oil bottles, spray bottle with blue liquid, and improperly labeled floor cleaner).
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Observed an unapproved restricted use pesticide being used. Observed cans of pesticide by register and by mop sink. Remove these chemicals from the facility.
To prevent contamination, restricted use pesticides shall meet the requirements specified in 40 C.F.R. 152 Subpart I and be applied as specified under paragraph (C)(3) of this rule.
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08/10/2015 | Standard Inspection |
Restaurant representatives - add corrected or new information about Marsella's Pizza Inc, 7425 York Rd, Parma, OH 44130 »