| This inspection was conducted at the request of the building owner, John George (330-455-1409). At this time, the owner wants |
| to know what is needed to bring the facility into compliance if it were to open back up. |
| |
| At the time of this inspection, I observed the following equipment still at the facility: grill, fryer, Pepsi cooler, freezer, |
| pop dispenser, 3-compartment sink, grease trap and handsink. Electric, water and gas are shutoff at the facility. |
| |
| The following violations were observed and need addressed prior to obtaining a license to open: |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
| 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED NO FOOD THERMOMETER. OBTAIN APPROPRIATE FOOD THERMOMETER. |
| |
| 3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities |
| |
| (G) Food temperature measuring devices. |
| |
| (1) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment |
| and maintenance of food temperatures as specified under Chapter 3717-1 of the Administrative Code. |
| |
| (2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the |
| temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin |
| foods such as meat patties and fish filets. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED SHELVING AND COUNTERTOP THAT WERE IN POOR REPAIR (I.E. NOT SMOOTH, NON-ABSORBENT AND |
| EASILY CLEANABLE). REPLACE OR REFINISH SURFACES SO THEY ARE SMOOTH, NON-ABSORBENT AND EASILY |
| CLEANABLE. |
| |
| 3717-1-04.4 Equipment, Utensils, and Linens: Maintenance and Operation |
| |
| (A) Equipment -- good repair and proper adjustment. |
| |
| (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under |
| rules 3717-1-04 and 3717-1-04.1 of the Administrative Code. |
| |
| (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and |
| adjusted in accordance with manufacturer's specifications. |
| |
| contaminate food when the container is opened. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED RESIDUE BUILDUP ON SHELVES, GRILL TABLE, GRILL, FRYERS, HOOD SYSTEM, AND INSIDE COOLER |
| AND FREEZER. CLEAN ACCORDING TO THE RULE REQUIREMENTS BELOW. |
| |
| 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 DUCT TAPE ON PLUMBING PIPES. REPAIR AND MAINTAIN PLUMBING ACCORDING TO THE RULE |
| REQUIREMENTS BELOW. |
| |
| 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 Basic Building Code; |
| |
| and |
| |
| (2) Maintained in good repair. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED LIGHT BULBS WITHOUT PROTECTIVE COVERING. LIGHT BULBS SHALL BE SHIELDED ACCORDING TO |
| THE RULE REQUIREMENTS BELOW. |
| |
| 3717-1-06.1 Physical Facilities: Design, Construction, and Installation |
| |
| (I) Light bulbs - protective shielding. |
| |
| (1) 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. This paragraph does |
| not apply in areas used only for storing food in unopened packages, if the integrity of the packages can not be |
| affected by broken glass falling onto them; and the packages are capable of being cleaned of debris from broken |
| bulbs before the packages are opened. |
| |
| (2) 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED AREAS OF CEILING, FLOOR AND COVING IN POOR REPAIR. REPAIR OR REPLACE FLOOR AND COVING |
| AS NEEDED. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (A) Repairing. |
| |
| The physical facilities shall be maintained in good repair. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED RESIDUE BUILDUP ON WALLS AND FLOOR. CLEAN INTERIOR OF THE BUILDING ACCORDING TO THE |
| RULE REQUIREMENTS BELOW. |
| |
| 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
