| REACH IN COOLERS @ 38°F AND 36°F, PREP COOLER @ 41°F, WALK IN COOLER @ 37°F AND SLICED TOMATOES |
| - COLD HOLD @ 37°F. GLOVES, TEMPERATURE MEASURING DEVICES AND CHLORINE SANITIZER WERE PROVIDED. |
| |
| OBSERVED THE PERSON IN CHARGE HANDLE RAW HAMBURGER WITH GLOVES ON AND THEN HANDLE READY TO EAT |
| BUNS WITH THE SAME GLOVES. THE ISSUE WAS DISCUSSED AND CORRECTED IMMEDIATELY. THE BUNS WERE |
| DISCARDED AND GLOVES WERE CHANGED. |
| |
| 3717-1-03.2 Food: protection from contamination after receiving. |
| (N)Gloves - use limitation. |
| (1) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with |
| raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur |
| in the operation. |
| (2) Slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be |
| used in direct contact only with food that is subsequently cooked as specified under rule 3717-1-03.3 of the |
| Administrative Code such as frozen food or a primal cut of meat. This does not prohibit the use of slash- |
| resistant gloves with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves |
| have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a |
| smooth, durable, nonabsorbent glove, or a single-use glove. |
| (3) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked as required |
| under rule 3717-1-03.3 of the Administrative Code such as frozen food or a primal cut of meat. |
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| PROVIDE A TEST KIT FOR CHLORINE SANITIZER TO ACCURATELY MONITOR SANITIZER CONCENTRATION. |
| CHLORINE MUST BE MIXED TO A MINIMUM OF 50 PPM TO EFFECTIVELY SANITIZE EQUIPMENT. |
| |
| 3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
| (I)Sanitizing solutions - testing devices. |
| A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
| be provided. |
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| REPAIR TORN FLOORING BEHIND BAR AND CRACKING WALL IN WOMEN'S RESTROOM. MAINTAIN FLOORS AND |
| WALLS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. |
| |
| 3717-1-06 Physical facilities: materials for construction and repair. |
| (A)Indoor areas - surface characteristics |
| (1) Except as specified in paragraph (A)(2) of this rule, materials for indoor floor, wall, and ceiling surfaces |
| under conditions of normal use shall be: |
| (a) Smooth, durable, and easily cleanable for areas where food service operation or retail food establishment |
| activities are conducted; |
| (b) Closely woven and easily cleanable carpet for carpeted areas; and |
| (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, |
| warewashing areas, toilet rooms, mobile food service operation or mobile retail food establishment servicing |
| areas, and areas subject to flushing or spray cleaning methods. |
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| |
| |
| 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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| A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT STANDARD |
| INSPECTION. |
