| ACCORDING TO THE PERSON IN CHARGE, THERE WAS NOT A STAFF MEMBER ON DUTY THAT HAS OBTAINED |
| LEVEL 1 CERTIFICATION IN FOOD PROTECTION FROM AN APPROVED PROVIDER AND THERE IS NO MANAGEMENT |
| LEVEL EMPLOYEE THAT HAS OBTAINED LEVEL 2 CERTIFICATION IN FOOD PROTECTION FROM AN APPROVED |
| PROVIDER. PER RULE REQUIREMENTS AT LEAST ONE EMPLOYEE PER SHIFT MUST BE PRESENT THAT HAS |
| OBTAINED LEVEL 1 CERTIFICATION IN FOOD PROTECTION AND ONE MANAGER LEVEL EMPLOYEE MUST HAVE |
| OBTAINED LEVEL 2 CERTIFICATION IN FOOD PROTECTION. COPIES OF THEIR CERTIFICATIONS ISSUED BY |
| THE OHIO DEPARTMENT OF HEALTH MUST BE AVAILABLE AT TIME OF INSPECTION. (CRITICAL VIOLATION) |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (A)Person in charge - assignment of responsibility |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| A PERSON IN CHARGE MUST BE PRESENT AT ALL HOURS OF OPERATION THAT CAN PROPERLY ANSWER FOOD |
| SAFETY QUESTIONS AND DEMONSTRATE GOOD FOOD SAFETY KNOWLEDGE BY HAVING PROPER CERTIFICATION IN |
| FOOD PROTECTION OR BY NOT HAVING CRITICAL VIOLATIONS DURING INSPECTIONS. CRITICAL VIOLATIONS |
| WERE FOUND DURING THIS RE-INSPECTION AS NOTED IN THIS INSPECTION REPORT. NO EMPLOYEES HAVE |
| OBTAINED LEVEL 1 OR LEVEL 2 CERTIFICATION IN FOOD PROTECTION. THE ISSUE WAS DISCUSSED WITH |
| THE PIC. (CRITICAL VIOLATION) |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (B)Person in charge - demonstration of knowledge. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| A FECAL / VOMIT CLEAN-UP KIT AND WRITTEN PROCEDURE WAS POSTED ON THE WALL FROM PREVIOUS |
| OWNER. HOWEVER, THE PIC KNEW NOTHING ABOUT THE KIT OR CLEAN-UP PROCEDURE. THE WRITTEN |
| PROCEDURE AS WRITTEN WAS INSUFFICIENT TO STOP THE SPREAD OF NOROVIRUS. THE OHIO DEPARTMENT |
| OF HEALTH GUIDANCE DOCUMENT ON FECAL / VOMIT CLEAN-UP PROCEDURES WAS ALSO POSTED. THIS |
| GUIDANCE DOCUMENT IS ONLY INTENDED TO BE A GUIDE TO CREATE YOUR OWN PROCEDURE. THE ISSUE |
| WAS DISCUSSED AND WILL BE CORRECTED. PROVIDE A WRITTEN CLEAN-UP PROCEDURE PER RULE |
| REQUIREMENTS FOR EMPLOYEES TO FOLLOW WHEN A FECAL / VOMIT INCIDENT OCCURS AND A CORRESPONDING |
| CLEAN-UP KIT. |
| |
| NO DOCUMENTATION WAS PROVIDED TO VERIFY THAT FOOD EMPLOYEES HAVE BEEN INFORMED OF THEIR |
| RESPONSIBILITY TO REPORT TO THE PIC INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO DISEASES |
| TRANSMISSIBLE THROUGH FOOD. THIS DOCUMENTATION MUST BE MADE AVAILABLE UPON REQUEST BY THE |
| INSPECTOR. THE OHIO DEPARTMENT OF HEALTH EMPLOYEE VERIFICATION FORM HAS BEEN PROVIDED TO THE |
| OPERATOR. (CRITICAL VIOLATION) |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (C)Person in charge - duties. |
| (14) Food employees and conditional employees are informed of their responsibility to report in accordance with |
| this chapter, to the person in charge, information about their health as it relates to diseases that are |
| transmissible through food as specified under paragraph (A) of rule 3717-1-02.1 of the Administrative Code. |
| (15) Written procedures and plans, as specified in this Chapter and as developed by the food service operation |
| or retail food establishment, are maintained and implemented as required; and |
| (16) The food service operation or retail food establishment shall have written procedures for employees to |
| follow when responding to vomiting or diarrheal events that involve discharge onto surfaces in the food |
| service operation or retail food establishment. The procedures shall address the specific actions employees |
| must take to minimize the spread of contamination and the exposure of employees, consumers, food, and |
| surfaces to vomitus or fecal matter. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED BOXES OF RAW MUSSELS IN THE HALF SHELL STORED IN THE FREEZER. THE PERSON IN CHARGE |
| STATED THAT THEY DO NOT KEEP THE SHELLSTOCK TAGS / LABELS FROM THIS PRODUCT. SHELLSTOCK TAGS |
| OR LABELS MUST BE KEPT ON FILE FOR 90 DAYS AFTER THE LAST SHELLSTOCK FROM THAT CONTAINER IS |
| SOLD / SERVED. THE DATE THAT THE LAST SHELLSTOCK FROM THAT CONTAINER/ PACKAGE IS SOLD OR |
| SERVED MUST BE RECORDED ON THE TAG OR LABEL. THE ISSUE WAS DISCUSSED AND WILL BE CORRECTED. |
| (CRITICAL VIOLATION) |
| |
| 3717-1-03.1 Food: sources, specifications, and original containers. |
| (R)Shellstock - maintaining identification. |
| (1) Except as specified under paragraph (R)(3)(b) of this rule, shellstock tags or labels shall remain attached |
| to the container in which the shellstock are received until the container is empty. |
| (2) The date when the last shellstock from the container is sold or served shall be recorded on the tag or |
| label. |
| (3) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock |
| tags or labels for ninety calendar days from the date that is recorded on the tag or label, as specified under |
| paragraph (R)(2) of this rule, by: |
| (a) Using an approved record keeping system that keeps the tags or labels in chronological order correlated |
| to the date that is recorded on the tag or label, as specified under paragraph (R)(2) of this rule; and |
| (b) If shellstock are removed from their tagged or labeled container: |
| (i) Preserving source identification by using a record keeping system as specified under paragraph |
| (R)(3)(a) of this rule; and |
| (ii) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock |
| from another container with different certification numbers; different harvest dates; or different |
| growing areas as identified on the tag or label before being ordered by the consumer. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED THE FOLLOWING: UNPACKAGED RAW CHICKEN STORED ABOVE SEAFOOD IN WALK IN FREEZER IN THE |
| KITCHEN, RAW SQUID STORED ABOVE BAGGED ICE IN WALK IN FREEZER IN THE KITCHEN AND RAW SEAFOOD |
| STORED ABOVE SAUCE BUCKETS RE-USED FOR POTATOES IN WALK IN COOLER IN KITCHEN. THE ISSUE WAS |
| DISCUSSED WITH THE PIC AND WILL BE CORRECTED. PROPERLY STORE AND SEPARATE RAW ANIMAL FOODS |
| FROM READY TO EAT FOODS AND FOODS WITH A LOWER MINIMUM COOKING TEMPERATURE TO PREVENT CROSS |
| CONTAMINATION. (CRITICAL VIOLATION) |
| |
| OBSERVED FOOD IN COOLERS AND FREEZERS IN CONTAINERS THAT WERE NOT PROPERLY COVERED. THE ISSUE |
| WAS DISCUSSED WITH THE PIC AND WILL BE CORRECTED. PROPERLY COVER / WRAP ALL UNPACKAGED FOODS |
| TO PREVENT CONTAMINATION. (CRITICAL VIOLATION) |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CONTAINERS OF UNPACKAGED FOODS THAT WERE NOT LABELED WITH THE COMMON NAME OF THE |
| FOOD AND WERE NOT UNMISTAKABLY IDENTIFIABLE (EX. SAUCES IN WALK IN COOLER). PROPERLY LABEL |
| ALL CONTAINERS OF UNPACKAGED FOODS WITH THE COMMON NAME OF THE FOOD PER RULE REQUIREMENTS. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (D)Food storage containers - identified with common name of food. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A PAN OF MUSSELS ON THE BUFFET WITH AN INTERNAL TEMPERATURE OF 46°F. THE MUSSELS WERE |
| NOT TIME MARKED FOR FOUR HOURS EITHER. ALL TCS FOODS MUST BE COLD HELD AT 41°F OR BELOW OR |
| HOT HELD AT 135°F OR ABOVE AT ALL TIMES TO PREVENT GROWTH OF ORGANISMS OF PUBLIC HEALTH |
| CONCERN. THE ISSUE WAS DISCUSSED WITH THE PIC AND THE PAN OF MUSSELS WERE DISCARDED. HE |
| AGREED TO ADD THE MUSSELS TO THEIR TIME IN LIEU OF TEMPERATURE POLICY AND TIME MARK IT TO BE |
| DISCARDED AFTER 4 HOURS. (CRITICAL VIOLATION) |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (F)Time/temperature controlled for safety food - hot and cold holding. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| THE OPERATOR IS USING TIME IN LIEU OF TEMPERATURE (TILT) ON TCS FOODS ON BUFFET THE BUFFET |
| AND ON THE SUSHI RICE. THE OPERATOR DID NOT HAVE A WRITTEN POLICY / PROCEDURE AVAILABLE. |
| WHEN USING TILT FOR TCS FOODS A WRITTEN POLICY / PROCEDURE MUST BE SUBMITTED TO THE HEALTH |
| DEPARTMENT FOR APPROVAL PRIOR TO IMPLEMENTATION AND MUST BE POSTED ONCE APPROVED AND |
| IMPLEMENTED. (CRITICAL VIOLATION) |
| |
| THE SUSHI ON THE BUFFET WAS TIME MARKED FOR FOUR HOURS BASED ON THE TIME THAT THE SUSHI WAS |
| PLACED OUT FOR SERVICE INSTEAD OF FOUR HOURS FROM THE TIME THAT THE SUSHI RICE USED IN THE |
| SUSHI WAS PREPARED. THE ISSUE WAS DISCUSSED AND WILL BE CORRECTED. TIME MARK SUSHI FOR 4 HOURS |
| FROM THE TIME THE SUSHI RICE IS PREPARED SINCE TIME IN LIEU OF TEMPERATURE IS USED FOR THE |
| SUSHI RICE. (CRITICAL VIOLATION) |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (I)Time as a public health control. |
| (1) If time without temperature control is used as the public health control for a working supply of |
| time/temperature controlled for safety food before cooking, or for ready-to-eat time/temperature controlled for |
| safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, |
| maintained in the food service operation or retail food establishment and made available to the licensor upon |
| request that specify: |
| (a) Methods of compliance with paragraphs (I)(2)(a) to (I)(2)(d), or paragraphs (I)(3)(a) to (I)(3)(e) of |
| this rule; and |
| (b) Methods of compliance with paragraph (D) of this rule for food that is prepared, cooked, and refrigerated |
| before time is used as a public health control. |
| (2)If time without temperature control is used as the public health control up to a maximum of four hours: |
| (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or |
| less when removed from cold holding temperature control, or one hundred thirty-five degrees Fahrenheit |
| (fifty-seven degrees Celsius) or greater when removed from hot holding temperature control; |
| (b) The food shall be marked or otherwise identified to indicate the time that is four hours past the point |
| in time when the food is removed from temperature control; |
| (c) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within |
| four hours from the point in time when the food is removed from temperature control; and |
| (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded. |
| (3) If time without temperature control is used as the public health control up to a maximum of six hours: |
| (a) The food shall have an initial temperature of forty-one degrees Fahrenheit (five degrees Celsius) or |
| less when removed from temperature control and the food temperature may not exceed seventy degrees Fahrenheit |
| (twenty-one degrees Celsius) within a maximum time period of six hours; |
| (b) The food shall be monitored to ensure the warmest portion of the food does not exceed seventy degrees |
| Fahrenheit (twenty-one degrees Celsius) during the six-hour period, unless an ambient air temperature is |
| maintained that ensures the food does not exceed seventy degrees Fahrenheit (twenty-one degrees Celsius) |
| during the six-hour holding period; |
| (c) The food shall be marked or otherwise identified to indicate: |
| (i) The time when the food is removed from forty-one degrees Fahrenheit (five degrees Celsius) or less |
| cold holding temperature control; and |
| (ii) The time that is six hours past the point in time when the food is removed from cold holding |
| temperature control. |
| (d) The food shall be: |
| (i) Discarded if the temperature of the food exceeds seventy degrees Fahrenheit (twenty-one degrees |
| Celsius); or |
| (ii) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of six |
| hours from the point in time when the food is removed from forty-one degrees Fahrenheit (five degrees |
| Celsius) or less cold holding temperature control; and |
| (e) The food in unmarked containers or packages, or marked with a time that exceeds the six-hour limit shall |
| be discarded. |
| (4) A food service operation or a retail food establishment that serves a highly susceptible population, may not |
| use time as specified under paragraph (I)(1), (I) (2) or (I) (3) of this rule as the public health control |
| for raw eggs that are for service to a highly susceptible population. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| THE WAREWASHING MACHINE DID NOT HAVE A VISUAL MEANS TO VERIFY THAT DETERGENTS AND SANITIZERS |
| ARE DELIVERED. THEREFORE, A VISUAL OR AUDIBLE ALARM MUST BE INSTALLED TO SIGNAL IF DETERGENTS |
| AND SANITIZERS ARE NOT DELIVERED. THE ISSUE WAS DISCUSSED WITH THE PIC. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (DD)Warewashing machines - automatic dispensing of detergents and sanitizers. |
| A warewashing machine installed after March 1, 2005, shall be equipped to: |
| (1) Automatically dispense detergents and sanitizers; and |
| (2) Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible |
| alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing |
| cycles. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED THAT THE BEVERAGE STATION CABINET / COUNTER TOP AT WAITER'S STATION WAS NOT PROPERLY |
| SEALED TO THE WALL TO FACILITATE CLEANING. PROPERLY SEAL BEVERAGE STATION CABINET / |
| COUNTER TOP TO THE WALL PER RULE REQUIREMENTS. |
| |
| 3717-1-04.3 Equipment, utensils, and linens: location and installation |
| (B)Fixed equipment installation - spacing or sealing. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED PEPSI COOLER AND CHEST FREEZER THAT DID NOT HAVE CASTERS, 6 INCH LEGS OR SEALED TO |
| THE FLOOR. ALL FLOOR MOUNTED EQUIPMENT THAT IS NOT EASILY MOVEABLE (INSTALLED ON CASTERS) |
| MUST BE INSTALLED ON 6 INCH LEGS OR SEALED TO THE FLOOR TO FACILITATE CLEANING. |
| |
| 3717-1-04.3 Equipment, utensils, and linens: location and installation |
| (C)Fixed equipment installation: elevation or sealing. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED WIRE RACK STORAGE SHELVES IN COOLERS , FREEZERS AND IN KITCHEN; METAL SHELVES IN |
| KITCHEN AND STORAGE AREAS; AND PREP TABLE SHELVES THAT WERE SIGNIFICANTLY RUSTED AND |
| CORRODED. OBSERVED DAMAGED PREP TABLES. ROUGH AND DAMAGED DOOR THRESHOLD, OBSERVED LOOSE |
| AND DAMAGED FLOORING IN WALK IN COOLERS AND FREEZERS, DAMAGED WIRE RACK HOLDING BULK |
| CONTAINER OF FLOUR, AND DAMAGED DOOR TO REACH IN COOLER (TRUE BRAND). OBSERVED MOISTURE / |
| WETNESS ON FLOOR AROUND WALK IN COOLER IN BASEMENT. ALSO, OBSERVED THAT THE PAINT FINISH ON |
| THE MIXER STAND IS PEELING / CHIPPING OFF. REPAIR / REPLACE ALL CORRODED, RUSTED AND / OR |
| DAMAGED EQUIPMENT. PROPERLY REPAINT MIXER STAND. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND |
| IN DURABLE, SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE CONDITION. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 |
| of the Administrative Code.] |
| (A)Equipment - good repair and proper adjustment. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF FOOD AND OTHER RESIDUE AND DEBRIS ON THE "CLEAN" END OF THE DRAINBOARDS |
| AT WAREWASHING MACHINE. A BUILDUP OF RESIDUE WAS OBSERVED INSIDE AND OUTSIDE OF WAREWASHING |
| MACHINE. CLEAN WAREWASHING MACHINE INSIDE AND OUT AND DRAINBOARDS BEFORE USE AND AFTER USE |
| AND AS OFTEN AS NECESSARY TO PREVENT RECONTAMINATION OF CLEAN EQUIPMENT AND UTENSILS. |
| |
| 3717-1-04.4 Equipment, utensils, and linens: maintenance and operation. |
| (D)Warewashing equipment - cleaning frequency. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF RESIDUE ON "CLEAN" FOOD CONTAINERS, UTENSILS, TUBS, KNIVES, MEAT |
| GRINDER, ON MIXER, AND OTHER FOOD EQUIPMENT. CLEAN ALL FOOD EQUIPMENT AS OFTEN AS NECESSARY |
| TO MAINTAIN CLEAN TO SIGHT AND TOUCH. CLEAN AND SANITIZE EQUIPMENT BEFORE AND AFTER USE, |
| WHEN CHANGING TASKS, AND EVERY 4 HOURS OF CONTINUOUS USE WHEN USED WITH TCS FOODS. PROPER |
| CLEANING AND SANITATION IS NECESSARY TO PREVENT CROSS CONTAMINATION AND CONTAMINATION OF |
| FOOD. THE ISSUE WAS DISCUSSED WITH THE PIC AND WILL BE CORRECTED. (CRITICAL VIOLATION) |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits |
| and other soil accumulations. |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, |
| and other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF SPILLAGE AND / OR RESIDUE ON WALK IN COOLER AND FREEZER FLOORS IN |
| BASEMENT AND IN KITCHEN, ON WALK IN FREEZER THRESHOLD IN KITCHEN, INSIDE AND OUTSIDE OF |
| COOLERS INCLUDING DOOR HANDLES AND GASKETS,ON SHELVES THROUGHOUT THE FACILITY, AND ON |
| WAREWASHING RACKS, ETC. CLEANING OF EQUIPMENT NEEDS IMPROVEMENT. CLEAN ALL EQUIPMENT AS OFTEN |
| AS NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils. |
| (D)Nonfood-contact surfaces - cleaning frequency. |
| Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil |
| residues. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CLEAN EQUIPMENT STORED ON SOILED WIRE RACKS. STORE CLEAN EQUIPMENT IN A CLEAN AND |
| SANITARY LOCATION. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (E)Equipment, utensils, linens, single-service articles, and single-use articles - storage. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED WATER LEAKING FROM SLOP / SPRAY SINK AT WAREWASH STATION. REPAIR LEAK AND MAINTAIN |
| PLUMBING AND PLUMBING FIXTURES IN GOOD REPAIR PER RULE REQUIREMENTS. |
| |
| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (S)Plumbing system - maintained in good repair. |
| A plumbing system shall be: |
| (1) Repaired according to the Ohio building code; and |
| (2) Maintained in good repair. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| THE ICE CREAM SCOOP WELL WITH FAUCET WAS NOT INDIRECTLY DRAINED. THIS SINK MUST BE |
| INDIRECTLY DRAINED PER RULE REQUIREMENTS. THE ICE CREAM SCOOP WELL MUST BE INSTALLED PER OHIO |
| BUILDING CODE AND APPROVED BY THE CANTON CITY PLUMBING INSPECTOR. THE OPERATOR IS STORING THE |
| ICE CREAM SCOOP IN A CONTAINER IN THE FREEZER UNTIL THIS ISSUE IS CORRECTED. (CRITICAL |
| VIOLATION) |
| |
| 3717-1-05.3 Water, plumbing, and waste: sewage, other liquid waste, and rainwater. |
| (C)Backflow prevention. |
| 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: |
| (1) 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 |
| (2) A warewashing or culinary sink. |
| This paragraph does not prohibit floor drains that originate in refrigerated spaces that are constructed as an |
| integral part of the building. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED PERFORATED ACOUSTIC CEILING TILE IN PUBLIC RESTROOMS, STORAGE ROOM BEHIND KITCHEN, |
| ABOVE BUFFET AND SELF SERVICE SOUP STATION, AND IN WAITER'S STATION ROOM. ALSO, OBSERVED |
| TEXTURED WALL FINISH IN STAFF RESTROOM IN BASEMENT. REPLACE PERFORATED ACOUSTIC CEILING |
| TILE IN THE ABOVE AREAS WITH CEILING TILE THAT IS DURABLE, SMOOTH, NON-ABSORBENT AND EASILY |
| CLEANABLE. RESURFACE STAFF RESTROOM WALL SO THAT IT IS DURABLE, SMOOTH, NON-ABSORBENT AND |
| EASILY CLEANABLE. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| (A)Indoor areas - surface characteristics |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| INSTALL COVING AT FLOOR AND WALL JUNCTURES AROUND WALK IN COOLER AND FREEZER IN BASEMENT AND |
| IN RESTROOMS. ALL FLOOR AND WALL JUNCTURES MUST BE COVED AND SEALED. |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (C)Floor and wall junctures - coved, and enclosed or sealed. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| REPAIR SCREEN DOOR IN BASEMENT SO THAT IT IS SELF CLOSING AND TIGHT FITTING PER RULE |
| REQUIREMENTS. |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (M)Outer openings - protected. |
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| INCREASE THE LIGHTING INTENSITY IN THE FOLLOWING AREAS TO A MINIMUM OF 20 FOOT CANDLES: |
| RESTROOMS (ALL), BUFFET AND SELF SERVICE SOUP STATION. INCREASE LIGHTING INTENSITY IN THE |
| FOLLOWING AREAS TO A MINIMUM OF 10 FOOT CANDLES: WALK IN COOLERS AND WALK IN FREEZERS AND |
| GARBAGE CHUTE. ALSO, INCREASE LIGHTING INTENSITY IN KITCHEN SO THAT A MINIMUM OF 50 FOOT |
| CANDLES IS PROVIDED AT ALL FOOD PREP AND FOOD HANDLING SURFACES. PLEASE NOTE THAT ALL |
| LIGHTS IN AREAS WHERE THERE IS EXPOSED FOOD, EQUIPMENT, UTENSILS OR SINGLE USE / SINGLE |
| SERVICE ITEMS MUST BE SHIELDED OR SHATTER RESISTANT. ADDITIONAL LIGHTING WAS IN THE PROCESS |
| OF BEING INSTALLED IN VARIOUS LOCATIONS AT THE TIME OF THIS RE-INSPECTION. THE FOOT CANDLES |
| WILL BE MEASURED AGAIN ONCE COMPLETE. |
| |
| 3717-1-06.2 Physical facilities: numbers and capacities. |
| (I)Lighting - intensity |
| The light intensity shall be: |
| (1) At least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) |
| above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during |
| periods of cleaning; |
| (2) At least twenty foot candles (two hundred fifteen lux): |
| (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where |
| fresh produce or packaged foods are sold or offered for consumption; |
| (b) Inside equipment such as reach-in and under-counter refrigerators; and |
| (c) At a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas |
| used for handwashing, warewashing, equipment storage, or utensil storage; and |
| (3) At least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, |
| utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |
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| OBSERVED DAMAGED CHIPPING WALLS AND CRACKED AND DAMAGED FLOOR TILES IN STAFF RESTROOM; DAMAGED |
| COVE TILE BY WALK IN COOLER AND FREEZER IN KITCHEN; MISSING OR DAMAGED GROUT IN TILE FLOOR IN |
| KITCHEN ESPECIALLY BY WAREWASHING MACHINE; STAINED AND DAMAGED CEILING TILE IN THE KITCHEN; |
| AND A HOLE IN THE WALL BEHIND THE POP SYRUP DISPENSER IN THE KITCHEN. REPAIR / REPLACE WALLS, |
| FLOOR TILES, CEILING TILES, COVING, AND GROUT AS NECESSARY SO THAT THEY ARE SMOOTH, |
| NON-ABSORBENT AND EASILY CLEANABLE. MAINTAIN THE PHYSICAL FACILITIES IN GOOD REPAIR. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (A)Repairing. |
| The physical facilities shall be maintained in good repair. |
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| OBSERVED A BUILDUP OF RESIDUE ON FLOOR AND WALLS IN TRASH CHUTE, ON FLOORS IN KITCHEN |
| ESPECIALLY UNDER EQUIPMENT, AND ON WALLS IN KITCHEN ESPECIALLY BEHIND EQUIPMENT. GENERAL |
| CLEANING OF THE PHYSICAL FACILITIES NEEDS IMPROVEMENT. CLEAN THE PHYSICAL FACILITIES AS OFTEN |
| AS NECESSARY TO MAINTAIN CLEAN. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (B)Cleaning - frequency and restrictions. |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. |
| This requirement does not apply to cleaning that is necessary due to a spill or other accident. |
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| OBSERVED A BUILDUP OF RESIDUE IN TOILETS IN STAFF RESTROOM. CLEAN TOILETS AS OFTEN AS NECESSARY |
| TO MAINTAIN CLEAN. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (H)Cleaning and maintenance of plumbing fixtures. |
| Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary |
| to keep them clean and maintained. |
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| |
| 1.) A NEW HORIZONTAL DOUGH MIXER MODEL #HM-25SS HAS BEEN INSTALLED IN THE KITCHEN. THE PIC |
| STATED THAT THEY ARE USING IT TO MIX MEAT. NO CERTIFICATIONS FROM A RECOGNIZED TESTING AGENCY |
| COULD BE FOUND. REPLACE WITH A DOUGH MIXER THAT IS COMMERCIAL GRADE AND APPROVED BY A |
| RECOGNIZED TESTING AGENCY FOR USE IN A FOOD ENVIRONMENT (NSF, ETL-SANITATION, UL-EPH, ETC.). |
| PROVIDE SPEC SHEET TO SHOW THAT IT MEETS THIS CRITERIA. FURTHERMORE, FLOOR MOUNTED |
| EQUIPMENT THAT IS NOT EASILY MOVEABLE MUST BE INSTALLED ON A MINIMUM OF 6 INCH LEGS, CASTERS |
| OR PROPERLY SEALED TO THE FLOOR TO FACILITATE CLEANING. |
| |
| 2.) A NEW ICE MACHINE WAS BEING INSTALLED IN THE SAME LOCATION AS THE OLD ICE MACHINE. PROVIDE |
| A SPEC SHEET FOR THE NEW ICE MACHINE. ALL NEW EQUIPMENT MUST BE APPROVED BY THE HEALTH |
| DEPARTMENT PRIOR TO INSTALLATION. |
| |
| 3.) THE LEAK ABOVE TRASH CHUTE IS IN THE PROCESS OF BEING REPAIRED. THE PIC COULD NOT |
| PROVIDE A TIME LINE FOR THE COMPLETION OF THIS REPAIR. |
| |
| 4.) PROVIDE A CONSUMER ADVISORY FOR RAW SUSHI OFFERED ON THE BUFFET AND ON CARRYOUT MENU. |
| |
| 5.) THE BUFFET AREA HAS BEEN REARRANGED. A CONSUMER SELF SERVICE SOUP BAR WITH SOUP WARMERS |
| WERE ADDED AND A NEW ICE CREAM BAR WITH ICE CREAM SCOOP DIPPER WELL WAS INSTALLED IN A |
| DIFFERENT LOCATION THAN PREVIOUSLY INSTALLED. NEW PLUMBING HAD TO BE RUN FOR THE DIPPER |
| WELL. AN UPDATED FLOOR PLAN MUST BE SUBMITTED DOCUMENTING THE NEW LAYOUT. THE FLOOR PLAN |
| MUST BE DRAWN TO SCALE WITH ALL EQUIPMENT AND PLUMBING FIXTURES SHOWN. PROVIDE SPEC SHEETS |
| FOR ALL NEW EQUIPMENT. A LIGHTING PLAN OF THE REMODELED BUFFET AREA MUST ALSO BE SUBMITTED. |
| DOCUMENTATION THAT THE PLUMBING WORK HAS BEEN APPROVED BY THE CANTON PLUMBING INSPECTOR |
| MUST ALSO BE PROVIDED. PLEASE PROVIDE THESE DOCUMENTS WITHIN 60 DAYS OF THIS INSPECTION |
| REPORT. |
| |
| |
| ***THIS INSPECTION IS A FOLLOW UP TO THE PREVIOUS INSPECTION. ALL PREVIOUSLY CITED VIOLATIONS |
| HAVE BEEN CORRECTED EXCEPT FOR THE ABOVE CITED VIOLATIONS. IT WAS DISCOVERED AFTER THE LAST |
| INSPECTION THAT THIS FACILITY HAD CHANGED OWNERSHIP IN MAY 2018. THE CURRENT LICENSE IS IN THE |
| PREVIOUS OWNER'S NAME. THEREFORE, THE OPERATOR DOES NOT HAVE A VALID LICENSE TO OPERATE A FOOD |
| SERVICE OPERATION. A NEW LICENSE CAN NOT BE ISSUED UNTIL ALL CRITICAL VIOLATIONS HAVE BEEN |
| CORRECTED. THEREFORE A CEASE AND DESIST ORDER WAS ISSUED. THE OPERATOR AGREED TO CLOSE THE |
| OPERATION UNTIL ALL CRITICAL VIOLATIONS HAVE BEEN CORRECTED. ONCE THE CRITICAL VIOLATIONS HAVE |
| BEEN CORRECTED, THE OPERATOR MUST CONTACT THE CANTON CITY HEALTH DEPARTMENT (330-489-3327) TO |
| SCHEDULE A FOLLOW UP INSPECTION TO VERIFY COMPLIANCE. AFTER THE FOLLOW UP INSPECTION IS |
| COMPLETED AND IT IS VERIFIED THAT ALL CRITICAL VIOLATIONS HAVE BEEN CORRECTED, THEN AN |
| APPLICATION FOR A LICENSE TO OPERATE A FOOD SERVICE OPERATION WILL BE ISSUED. THIS OPERATION |
| WILL NOT BE PERMITTED TO OPEN FOR BUSINESS UNTIL THE COMPLETED LICENSE APPLICATION HAS BEEN |
| RETURNED TO THE CANTON CITY HEALTH DEPARTMENT ALONG WITH THE LICENSE FEE (CASH, CHECK OR MONEY |
| ORDER).*** |
| |
|
| ******************************************************************************************************************************************* |
| |
| A COPY OF THIS INSPECTION REPORT HAS BEEN E-MAILED TO CHENG FENG LIN: D492752201@YAHOO.COM |
