- Food is not protected from environmental sources of contamination during preparation.
During preparation, unpackaged food shall be protected from environmental sources of contamination. Raw foods preped in sinks that are directly plumbed to the sanitary sewer should be held in a colander while being washed/cleaned for reasons discussed. Lettuce observed soaking in sink basin that was directly plumbed to sanitary sewer. Discontinue practice.
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09/09/2015 | Foodborne Inspection |
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard liner used in walk-in cooler for prepared foods should not be utilized due to inability to maintain sanitation and due to the fact that it does restrict air flow
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Provide light shield for exposed bulbs in produce walk-in and wherever else applicable i.e., no shield in place.
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Provide door sweep/brush guard for bottom of door to the outside adjacent to cooking oil recycling tank.
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors/walls where dirt/accumulate noted i.e.,wall surface in walk-in cooler for prepared foods
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08/04/2015 | Standard Inspection |
| No violation noted during this evaluation. | 02/09/2015 | Other Inspection |
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Reseal splash guards for handsinks to wall surface so as to eliminate gap which will prevent dirt/debris from collecting and help ion maintaining sanitation i.e., bakery hand sink
- Critical: The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Hand sink's sanitary line is leaking (bucket held below sink basin is being used to catch leak). Restore integrity of sanitary line so no waste water leaks from sink locale. Correct By: 06-Feb-2015
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule. Ensure all man doors are flush w/ door jam openings. Where gaps are present provide door sweeps/brush guards to reduce the potential access points for unwanted pests i.e., man door(emergency exit) adjacent to floral/produce area
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor and wall surfaces behind/under equipment in market/ready to eat food kitchen and wall surface adjacent to trash chute
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01/23/2015 | Standard Inspection |
- Critical: Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as required in this rule. Correct By: 21-May-2014
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05/21/2014 | Standard Inspection |
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