| OBSERVED RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS IN WALK IN COOLER. PROPERLY STORE AND |
| SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS AND FOODS WITH A LOWER MINIMUM COOKING |
| TEMPERATURE TO PREVENT CROSS CONTAMINATION. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE |
| AND WILL BE CORRECTED. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (C) Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| |
| Food shall be protected from cross contamination by: |
| |
| (1) Separating raw animal foods during storage, preparation, holding, and display from: |
| |
| (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or |
| other raw ready-to-eat food such as fruits and vegetables, and |
| |
| (b) Cooked ready-to-eat food; |
| |
| (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, |
| lamb, pork, and poultry during storage, preparation, holding, and display by: |
| |
| (a) Using separate equipment for each type, or |
| |
| (b) Arranging each type of food in equipment so that cross contamination of one type with another is |
| prevented, and |
| |
| (c) Preparing each type of food at different times or in separate areas; |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED BOX OF RICE CRISPY TREATS AND OTHER FOODS STORED ON FLOOR. STORE ALL FOOD ITEMS AT |
| LEAST SIX INCHES OFF THE FLOOR TO PREVENT CONTAMINATION FROM THE PREMISES. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (Q) Food storage - preventing contamination from the premises. |
| |
| Except as hereinafter provided in this rule, food shall be protected from contamination by storing the food: |
| |
| (1) In a clean, dry location; |
| |
| (2) Where it is not exposed to splash, dust, or other contamination; and |
| |
| (3) At least six inches (fifteen centimeters) above the floor. |
| |
| Food in packages and working containers may be stored less than six inches (fifteen centimeters) above the floor on case |
| lot handling equipment as specified under paragraph (II) of rule 3717-1-04.1 of the Administrative Code; and |
| pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in |
| plastic crates may be stored on a floor that is clean and not exposed to floor moisture. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED DOOR THAT WAS REMOVED AND REPLACED WITH INSULATION BOARD. THE FOIL LINING ON |
| INSULATION WAS PEELING. COVER INSULATION BOARD WITH A MATERIAL THAT IS 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| NO HAND SOAP WAS PROVIDED AT HANDWASH SINK. PROVIDE HAND SOAP AT ALL HANDWASH SINKS. |
| |
| 3717-1-06.2 Physical Facilities: Numbers and Capacities |
| |
| (B) Handwashing cleanser - availability. |
| |
| Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, |
| powder, or bar soap. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| NO PAPER TOWELS OR OTHER APPROVED MEANS OF HAND DRYING WAS PROVIDED AT HANDWASH SINK. PROVIDE |
| PAPER TOWELS OR OTHER APPROVED MEANS OF HAND DRYING AT ALL HANDWASH SINKS. |
| |
| 3717-1-06.2 Physical Facilities: Numbers and Capacities |
| |
| (C) Handwashing sinks - hand drying provision. |
| |
| Each handwashing sink or group of adjacent handwashing sinks shall be provided with: |
| |
| (1) Individual, disposable towels; |
| |
| (2) A continuous towel system that supplies the user with a clean towel; or |
| |
| (3) A heated-air hand drying device. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED TOXIC CHEMICALS STORED NEXT TO AND ABOVE FOIL AND SANDWICH BAGS. PROPERLY STORE AND |
| SEPARATE TOXIC CHEMICALS FROM SINGLE SERVICE ITEMS AND FOODS TO PREVENT CHEMICAL |
| CONTAMINATION. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED. |
| |
| 3717-1-07.1 Poisonous or Toxic Materials: Operational Supplies and Applications |
| |
| [Comment: For publication dates of the CFR referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the |
| Administrative Code.] |
| |
| (A) Storage: separation. |
| |
| Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, |
| single-service articles, and single-use articles by: |
| |
| (1) Separating the poisonous or toxic materials by spacing or partitioning; and |
| |
| (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, |
| single-service articles, or single-use articles. This paragraph does not apply to equipment and utensil cleaners and |
| sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent |
| contamination of food, equipment, utensils, linens, single-service articles, and single-use articles. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| REACH IN COOLER @ 40F. TEMPERATURE MEASURING DEVICES WERE PROVIDED. |
| |
| NOTE: THIS FACILITY CHANGED OWNERSHIP. A LICENSE TRANSFER COULD NOT BE COMPLETED. THEREFORE, |
| AN APPLICATION FOR A LICENSE WAS ISSUED FOR A CLASS 2 RETAIL FOOD OPERATION AND WAS PAID IN |
| FULL BY CHECK. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION.* |
