| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
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| VIOLATION 1) Observed several prepared food items in the reach-in cooler that were not date marked. I discussed this issue |
| with the owner/ operator. I explained the rule for date marking of all prepared foods stored in the reach-in cooler for more |
| than 24 hrs. Food products were discarded at this time. |
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| (G) Ready-to-eat, time/temperature controlled for safety food - date marking. |
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| (1) Except when packaging food using a reduced oxygen packaging method as specified under paragraph (K) of this |
| rule, and except as specified in paragraphs (G)(4) and (G)(5) of this rule, refrigerated, ready-to-eat, time/temperature |
| controlled for safety food prepared in a food service operation or in a retail food establishment and held at a |
| temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, shall be |
| clearly marked to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed on the |
| premises, sold, or discarded. The day of preparation shall be counted as day one. |
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| 3717-1-04.8 Equipment, Utensils, and Linens: Protection of Clean Items |
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| VIOLATION 1) Observed a lot of kitchen utensils stored in drawers all mixed so that the handles cannot be properly grasped by |
| the employees. The clean utensils must be displayed and handled so that contamination is prevented by the employees |
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| (G) Kitchenware and tableware - handling. |
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| (1) Single-service articles, single-use articles, and cleaned and sanitized utensils shall be handled, displayed, |
| and dispensed so that contamination of food-contact and lip-contact surfaces is prevented. |
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| (2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by |
| employees and by consumers if consumer self-service is provided. |
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| 3717-1-04.4 Equipment, Utensils, and Linens: Maintenance and Operation |
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| VIOLATIONS 1) The inside bottom of the reach-in cooler has a buildup of water condensate. Remove water and repair the cooler. |
| Also, clean and sanitize the inside bottom of the cooler to protect from bacterial growth and contamination. |
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| (A) Equipment - good repair and proper adjustment. |
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| (1) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under |
| rule 3717-1-04 of the Administrative Code and rule 3717-1-04.1 of the Administrative Code. |
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