- Observed packaged foods stored or displayed directly in contact with ice and/or water.
Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. Individual cole slaw portions stored in ice/water that were submerged in water/slaw dressing mixture. Containers are not water tight and this water/dressing mixture will likely enter/contaminate food stocks submerged. Submerged product discarded.Discussed.
- Food is not protected from environmental sources of contamination during preparation.
During preparation, unpackaged food shall be protected from environmental sources of contamination. Flour bin for bulk storage of flour had no lid in place and showed evidence of impurities and moisture in flour stock. All flour in bin to be discarded. Further, future storage of flour and all food stocks should be adequately covered to protect food stocks in storage.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Drain line for ice machine is disconnected allowing for standing water under ice machine. Drain line should be reconnected and directed to floor drain while maintaining the 2" air gap.
- The plumbing system was not properly maintained.
A plumbing system shall be properly maintained. Leak present at sanitary line for handwashing sink in food prep area. Repair leak to eliminate standing water in kitchen environment and to allow for sink to be used as often as needed. Correct By: 10-Feb-2016
- Storage areas, enclosures, and receptacles for refuse, recyclables, or returnables are not maintained in good repair.
Storage areas, enclosures, and receptacles for refuse, recyclables, or returnables shall be maintained in good repair. Grease recycling receptacle and surrounding area were grossly unsanitary at time of inspection w/ grease observed atop/alongside of receptacle as well as covering the paved surface adjacent to the receptacle. Receptacle's lid should be closed when not in use and any spills should be addressed immediately and appropriately. Residual waste can attract unwanted nuisance pests as well as pollut the surface waters/storm sewer systems adjacent to bin. 2 weeks to bring into an acceptable state. Correct By: 10-Feb-2016
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed a build-up of dirt and debris.
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. Thoroughly clean floor surfaces behind/under/and around equipment to address dirt/accumulate i.e., floor surface under ice machine
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01/27/2016 | Standard Inspection |
- Observed improper storage of food items.
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. Single portioned cole slaw found submerged in a water/ice/slaw dressing slurry. Containers of cole slaw are not water tight/sealed thus susceptible to slurry contaminating cole slaw. Foods discarded. Discontinue practice.
- Observed improper storage of food items.
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. Bulk storage bin for flour found without a lid and with impurities as well as moisture from improper storage. Flour to be discarded. Future storage of all food stocks need to be adequately protected i.e., covering exposed food stocks as discussed.
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01/27/2016 | Critical Control Point Inspection |
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/19/2015 | Critical Control Point Inspection |
- There is a leak in the water filtration system for the facility.
Repair the leak in the water filter. Manager stated that this repair is scheduled.
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02/19/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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12/17/2014 | Critical Control Point Inspection |
- Repair the door gaskets on the walk in freezer and cooler where needed to prevent ice buildp and ensure proper function.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Observed a build-up of dirt and debris on floors and walls.
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 under and around all equipment to remove all buildup and spilled food.
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12/17/2014 | Standard Inspection |
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