| VIOLATION: No thermometer in upright cooler. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (L)Ambient air and water temperature measuring devices - accuracy. |
| (1) Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius |
| and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius in the |
| intended range of use. |
| (2) Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to |
| plus or minus three degrees Fahrenheit in the intended range of use. |
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| VIOLATION: Whole milk in carafe on self service counter at 47°F. |
| |
| 3717-1-03.4 Food: limitation of growth of organisms of public health concern. |
| (F)Time/temperature controlled for safety food - hot and cold holding. |
| (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as |
| specified under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph |
| (F)(3) of this rule, time/temperature controlled for safety food shall be maintained at a temperature specified |
| as follows: |
| (a) At one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or above, except that roasts |
| cooked to a temperature and for a time specified in paragraph (A)(4) of rule 3717-1-03.3 of the |
| Administrative Code or reheated as specified in paragraph (H) (1) of rule 3717-1-03.3 of the |
| Administrative Code may be held at a temperature of one hundred thirty degrees Fahrenheit (fifty-four |
| degrees Celsius) or above; or |
| (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
| (2) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment |
| that maintains an ambient air temperature of forty-five degrees Fahrenheit (seven degrees Celsius) or less. |
| (3) Time/temperature controlled for safety food in a homogenous liquid form may be maintained outside of the |
| temperature control requirements, as specified under paragraph (F) (1) of this rule, while contained within |
| specially designed equipment that complies with the design and construction requirements as specified under |
| paragraph (P)(5) of rule 3717-1-04.1 of the Administrative Code. |
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| VIOLATION: Leaking water from faucet and drainage pipe at three compartment sink. |
| |
| 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: Observed accumulation of mineral deposits and coffee stains in sinks. |
| |
| 3717-1-05.1 Water, plumbing, and waste: plumbing system. |
| (B)Approved system and cleanable fixtures. |
| (1) A plumbing system shall be designed, constructed, and installed according to the Ohio building code. |
| (2) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. |
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| VIOLATION: No ingredient list for manufactured baked goods. |
| |
| 3717-1-03.5 Food: food identity, presentation, and on premises labeling. |
| (C)Food labels. |
| (1) Food packaged in a food service operation or retail food establishment, shall be labeled as specified in 21 |
| C.F.R. 101 and 9 C.F.R. 317. |
| (2) Label information shall include: |
| (a) The common name of the food, or absent a common name, an adequately descriptive identity statement; |
| (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, |
| including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; |
| (c) An accurate declaration of the quantity of contents; |
| (d) The name and place of business of the manufacturer, packer, or distributor; and |
| (e) The name of the food source for each major food allergen contained in the food unless the food source is |
| already part of the common or usual name of the respective ingredient. |
| (f) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(q)(3)-(5) (as amended on |
| August 2, 2004), nutrition labeling as specified in 21 C.F.R. 101 and 9 C.F.R. 317 Subpart B. |
| (g) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish |
| container, including a list of ingredients, displayed on the retail container or by other written means, |
| such as a counter card, that discloses the use of canthaxanthin. |
| (3) Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following |
| information in plain view of the consumer: |
| (a) The manufacturer's or processor's label that was provided with the food; or |
| (b) A card, sign, or other method of notification that includes the information specified under paragraphs |
| (C)(2)(a), (C)(2)(b), and (C)(2)(e) of this rule. |
| (4) Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer |
| specification need not be labeled if: |
| (a) A health, nutrient content, or other claim is not made; and |
| (b) The food is manufactured or prepared on the premises of the food service operation or retail food |
| establishment or at another food service operation or retail food establishment or a food processing plant |
| that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction. |
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