| This inspection was conducted at the request of a potential buyer to determine the status of the facility. |
| |
| Cold holding was below 41F. By 3/1/08, all cold holding shall be NSF commercially approved and hold food temperatures below |
| 41F. Most of the equipment was not operating so it could not be determined if the equipment can function according to the rule |
| requirements. |
| |
| A license transfer form and fact sheets were left at the facility. |
| |
| At the time of this inspection, the following violations were documented: |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED ICE SCOOP STORED ON THE ICE MACHINE. STORE THE ICE SCOOP ACCORDING TO THE RULE |
| REQUIREMENTS. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (K) In-use utensils -- between-use storage. |
| |
| During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: |
| |
| (5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not |
| potentially hazardous; |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED NO FOOD THERMOMETER. OBTAIN FOOD THERMOMETER ACCORDING TO THE RULE REQUIREMENTS. |
| |
| 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 NO SANITIZER TEST STRIPS. OBTAIN TEST STRIPS ACCORDING TO THE RULE REQUIREMENTS. |
| |
| 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 CAULKING IN POOR REPAIR AROUND DISHWASHER. SEAL JOINTS ACCORDING TO THE RULE |
| REQUIREMENTS. |
| |
| 3717-1-04.3 Equipment, Utensils, and Linens: Location and Installation |
| |
| (B) Fixed equipment installation - spacing or sealing. |
| |
| (1) Equipment that is fixed because it is not easily movable shall be installed so that it is: |
| |
| (a) Spaced to allow access for cleaning along the sides, behind, and above the equipment; |
| |
| (b) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch |
| or one millimeter; |
| |
| or |
| |
| (c) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. |
| |
| (2) Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and |
| areas underneath and around the equipment by being: |
| |
| (a) Sealed to the table; or |
| |
| (b) Elevated on legs as specified under paragraph (C)(2) of this rule. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED SOME SHELVES IN THE WALK-IN COOLER THAT WERE NEED OF REPAIR/RESEALING. MAINTAIN |
| SHELVING IN GOOD REPAIR AND NON-ABSORBENT TO FACILITATE CLEANING. |
| |
| 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 SOME EQUIPMENT. CLEAN ACCORDING TO THE RULE REQUIREMENTS. |
| |
| 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 WATER LEAKING IN THE BASEMENT AND THE UTILITY SINK IN POOR REPAIR. MAINTAIN PLUMBING |
| ACCORDING TO THE 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 Basic Building Code; |
| |
| and |
| |
| (2) Maintained in good repair. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED AREAS OF THE KITCHEN FLOOR IN POOR REPAIR. REPAIR AND MAINTAIN FLOOR ACCORDING TO THE |
| RULE REQUIREMENTS. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (A) Repairing. |
| |
| The physical facilities shall be maintained in good repair. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED RESIDUE BUILDUP IN AREAS OF THE FACILITY. CLEAN ACCORDING TO THE RULE REQUIREMENTS. |
| |
| 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
