| VIOLATION 1) Observed different types of raw meats stored in cooler together without any separation. The different types of |
| raw meats shall be separated to prevent cross contamination with other raw meats. Also, raw meats shall be separated from |
| ready-to-eat foods in the stored in the cooler. |
| |
| 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) Except as specified in paragraph (C)(1)(c) of this rule, 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. |
| (c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or |
| above frozen, commercially processed and packaged, 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION 1) Observed time/temperature controlled for safety food not date marked in the cooler. Date marking on ready-to-eat |
| food shall be done on food that is kept more than 24 hrs, and not to exceed 7 days maximum. |
| |
| 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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION 1) Observed no temperature measuring device for checking the internal temperature of food products. Provide a |
| temperature measuring device. |
| |
| 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 this chapter. |
| (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. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION 1) Observed no thermometers in the prep coolers used in the facility. Provide hanging thermometers for each cooler |
| used in this facility. |
| |
| 3717-1-04.1 Equipment, utensils, and linens: design and construction. |
| (Y)Temperature measuring devices. |
| (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall |
| be located to measure the air temperature or a simulated product temperature in the warmest part of a |
| mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
| (2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to |
| include and shall be equipped with at least one integral or permanently affixed temperature measuring device |
| that is located to allow easy viewing of the device's temperature display.This requirement does not apply to |
| equipment for which the placement of a temperature measuring device is not a practical means for measuring the |
| ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as |
| calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad |
| bars. |
| (3) Temperature measuring devices shall be designed to be easily readable. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION 1) The floor behind the bar has many loose,missing tiles and is not a cleanable surface. Repair / refinish the floor |
| space behind the bar and provide a smooth cleanable surface. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (A)Repairing. |
| The physical facilities shall be maintained in good repair. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIOLATION 1) The person in charge did not respond to the inspector's questions correctly that related to this food |
| operation. The person in charge shall demonstrate knowledge by answering the inspector's questions pertaining to this food |
| operation. It is recommended that persons in charge take an any approved training course in Level 1 or Level 2 food |
| protection. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (B)Person in charge - demonstration of knowledge. |
| Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall |
| demonstrate to the licensor the applicable knowledge of foodborne disease prevention, application of the hazard |
| analysis and critical control point principles, and the requirements of this chapter as they relate to the food |
| service operation or retail food establishment at the time of inspection. The person in charge shall demonstrate |
| this knowledge by compliance with this chapter by having no critical violations during the current inspection, or |
| by being certified in food protection as specified in rule 3701-21-25 of the Administrative Code, or by responding |
| correctly to the inspector's questions as they relate to the specific food operation. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
