| VIOLATION 1) Observed food commercially processed food containers that were opened and individually packaged in smaller |
| containers without date marking. This would include cole slaw and macaroni & cheese. All such products shall be properly date |
| marked, unless the food products are used with n 24 hrs. Day 1 is the date of opening, then 6 days are added for a maximum of |
| 7 days, by which the food product must be discarded. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (G)Ready-to-eat, time/temperature controlled for safety food - date marking. |
| (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. |
| (2) Except as specified in paragraphs (G)(4) to (G)(6) of this rule; refrigerated, ready-to-eat time/temperature |
| controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time |
| the original container is opened in a food service operation or retail food establishment and held at a |
| temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less for more than twenty-four hours, 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, and: |
| (a) The day the original container is opened in the food service operation or retail food establishment |
| shall be counted as day one; and |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
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| VIOLATION 1) Observed single use and single service items stored on the floor of the dry storage area. All single use utensils |
| and equipment shall be stored in a clean, dry area and be off the floor at least 6 inches to protect items from contamination. |
| 2) Clean and sanitized equipment not stored in an inverted manner on the storage rack. Store the clean and sanitized equipment |
| covered or inverted to protect from contamination. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (E)Equipment, utensils, linens, single-service articles, and single-use articles - storage. |
| (1) Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles |
| shall be stored: |
| (a) In a clean, dry location; |
| (b) Where they are not exposed to splash, dust, or other contamination; and |
| (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages |
| on dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 |
| of the Administrative Code. |
| (2) Clean equipment and utensils shall be stored as specified under paragraph (E) (1) of this rule and shall be |
| stored: |
| (a) In a self-draining position that allows air drying; and |
| (b) Covered or inverted. |
| (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and |
| shall be kept in the original protective package or stored by using other means that afford protection from |
| contamination until used. |
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| VIOLATION 1) Observed clean and sanitized utensils stored in a mixed pile in a container on the clean storage rack. These |
| items shall be stored in a manner that will allow the clean and sanitized utensils to be handled and displayed, so that |
| contamination of the food contact surfaces is prevented. |
| |
| 3717-1-04.8 Equipment, utensils, and linens: protection of clean items. |
| (G)Kitchenware and tableware - handling. |
| (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. |
| (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. |
| (3) Except as specified under paragraph (G) (2) of this rule, single-service articles that are intended |
| for food-contact or lip-contact shall be furnished for consumer self-service with the original individual |
| wrapper intact or from an approved dispenser. |
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| VIOLATION 1) The drain at the food preparation sink is leaking when used. Repair the leaking drain. |
| |
| 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 building code; and |
| (2) Maintained in good repair. |
| |
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| VIOLATION 1) The mops are not properly placed to allow for air drying. Provide a means for allowing mops to air dry. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (F)Drying mops. |
| After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, |
| or supplies. |
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| VIOLATION 1) The wall /ceiling junctures in the mop room are not coved / sealed. Install cove molding or seal gap along the |
| wall /floor junctures. |
| |
| 3717-1-06.1 Physical facilities: design, construction, and installation. |
| (C)Floor and wall junctures - coved, and enclosed or sealed. |
| (1) In food service operations or retail food establishments in which cleaning methods other than water flushing |
| are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one |
| thirty-second inch (one millimeter). |
| (2) The floors in food service operations or retail food establishments in which water flush cleaning methods |
| are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved |
| and sealed. |
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