- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.Single serve plastic dressing/side cups are being used as serving utensils for prep top cooler items. Use handled serving utensils. The cups used are likely to cause inadvertant hand contact w/ foods due to the fact that staff is likely grabbing cups at different points thus potentially contaminating food stocks.
- Equipment and/or components are not maintained in good working order.
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 this code. Replace/repair damaged vaneer surface for counter top underneath soda fountain. Current state impedes the ability to maintain sanitation. Correct By: 21-Aug-2015
- Equipment and/or components are not maintained in good working order.
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 this code. Replace damaged gaskets for doors for prep top cooler. Gaskets are in poor repair and condition impedes the operator's ability to maintain sanitation and makes unit run less efficient.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean exterior of all equipment within food service to address dirt/accumulate/neglect.
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- 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. Replace damaged screen door to exterior. The screen was in poor repair and the door did not fit flush within the door jam. Gaps present and condition of screen could allow for the access of unwanted pests. Keep door closed in interim until addressed.
- 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 behind/under/and around equipment to address dirt and accumulate(heavy) i.e., floor surface under ribbed shelving unit by back door
- Observed unnecessary or nonfunctional items and /or litter on the premises.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. Old equipment that is not in use i.e., the soft serve machine should be removed from facility if no plans to utilize equipment in near future exist. Clutter in the kitchen impedes cleaning. Further, any equipment that is stored in kitchen should be stored in a manner which is acceptable for an environment where foods are prepared and served. Residual food waste noted on unit that has not been addressed for some time.
|
08/27/2015 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Discontinue using plastic condiment cups as a serving utensil for prep top cooler ingredients for cook line and salad bar. Handled utensils should be used. The cups are not being grabbed at the same point each time which could allow for inadvertant hand contact/contamination to the food stocks as discussed. Correct By: 15-Jan-2015
- Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Lable all bulk storage of foods that have been removed from original package as discussed.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Foods found stored on the floor in the walk-in freezer and walk-in cooler units. All foods are to be stored a minimum of 6" off the floor's surface.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Thoroughly clean all pieces of equipment within the food service that are subject to being soiled during the use of a normal day of food preparation/serving i.e., interior of microwave
- 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 under shelving units in dry goods area to address dirt/accumulate.
|
01/15/2015 | Standard Inspection |
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed employee slicing and serving strawberries without washing them.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Correct By: 14-May-2014
- In-use utensils are improperly stored. Discontinue using non-handled scoops to store inside food products.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.Several PHF's in coolers were not date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 14-May-2014
|
05/14/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Bay Diner, 660 Dover Center Rd, Bay Village, OH 44140 »