State of Ohio Standard Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code

Transcription

1 Name of facility Ding Ho Restaurant Address 120 Phillipi Road, Columbus OH 43228, USA License holder Stephen Yee Type of visit (check) Standard Follow up Foodborne Complaint Prelicensing State of Ohio Standard Inspection Report Authority: Chapters 3717 and 3715 Ohio Revised Code Consultation 30 day Other specify Check one FSO RFE License number NFRY-9C34Q2 Category/Descriptive Risk Level IV/Commercial FSO < sq. ft. Inspection time (min) Travel time (min) 90 0 Follow-up date (if required) 04/19/2018 Date April 12, 2018 Other Sample date/result (if required) OAC Violation Checked Management and Personnel Poisonous or Toxic Materials 2.1 Employee health X 4.4 Maintenance and operation 7.0 Labeling and identification 2.2 Personal cleanliness X 4.5 Cleaning of equipment and utensils X 7.1 Operational supplies and applications 2.3 Hygienic practices 4.6 Sanitizing of equipment and utensils 7.2 Storage and display separation X 2.4 Supervision 4.7 Laundering Special Requirements Food X 4.8 Protection of clean items 8.0 Fresh juice production 3.0 Safe, unadulterated and honestly presented Water, Plumbing, and Waste 8.1 Heat treatment dispensing freezers X 3.1 Sources, specifications and original containers 5.0 Water 8.2 Custom processing X 3.2 Protection from contamination after receiving X 5.1 Plumbing system 8.3 Bulk water machine criteria 3.3 Destruction of organisms 5.2 Mobile water tanks 8.4 Acidified white rice preparation criteria X 3.4 Limitation of growth of organisms 5.3 Sewage, other liquid waste and rainwater 9.0 Facility layout and equipment specifications 3.5 Identity, presentation, on premises labeling 5.4 Refuse, recyclables, and returnables 20 Existing facilities and equipment 3.6 Discarding or reconditioning unsafe, adulterated Physical Facilities Administrative 3.7 Special requirements for highly susceptible populations 6.0 Materials for construction and repair 901:3-4 OAC Equipment, Utensils, and Linens 6.1 Design, construction, and installation OAC X 4.0 Materials for construction and repair X 6.2 Numbers and capacities X 4.1 Design and construction 6.3 Location and placement 4.2 Numbers and capacities X 6.4 Maintenance and operation 4.3 Location and installation Violation(s)/Comment(s) (A)(2) - Person in charge: assignment of responsibility. REPEAT OBSERVATION Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. AT THE TIME OF THE INSPECTION, A CERTIFICATE IN LEVEL 2 FOOD PROTECTION FROM THE OHIO DEPARTMENT OF HEALTH WAS NOT AVAILABLE. CONTACT JEAN HAYDEN AT THE OHIO DEPARTMENT OF HEALTH, IN FOOD SAFETY. Corrective Action(s): At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule of the Administrative Code (L) - Package integrity - specifications for receiving Observation: Observed food in packaging that does not appear to protect it from contamination. OBSERVED SEVERAL SEVERELY DENTED CANS. DO NOT USE FOOD FROM SEVERELY DENTED CANS. DISCARD CANS OR REMOVE FROM SERVICE. Corrective Action(s): To prevent adulteration, food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants (C) - Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation REPEAT OBSERVATION Observed food that was not properly protected from contamination by separation, packaging, and segregation. OBSERVED A LARGE AMOUNT OF FOOD ITEMS THAT WERE UNCOVERED OR NOT WRAPPED IN THE WALK-IN COOLER AND FREEZER. ENSURE ALL FOOD ITEMS ARE COVERED OR WRAPPED AT ALL TIMES. Corrective Action(s): To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule (J) - Food contact with equipment and utensils REPEAT OBSERVATION Observed food in contact with an unclean surface or linens. DO NOT STACK FOOD CONTAINERS ON TOP OF UNCOVERED FOOD. Corrective Action(s): To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles (C) - Thawing - temperature and time control. Observation: TCS foods were not properly thawed. OBSERVED A LARGE CONTAINER OF SHRIMP THAWING AT ROOM TEMPERATURE. DO NOT THAW FOOD ITEMS AT ROOM TEMPERATURE. SEE BELOW FOR PROPER THAWING PROCEDURES. Corrective Action(s): TCS food shall be thawed as required in this rule.

2 (F)(1) - Time/temperature controlled for safety food - hot and cold holding. REPEAT OBSERVATION TCS foods were not being held at the proper temperature. OBSERVED SEVERAL CONTAINERS OF RICE AT ROOM TEMPERATURE. THE INTERNAL TEMPERATURE OF THE RICE WAS 67F. ALL RICE OUT OF TEMPERATURE WAS DISCARDED DURING THE INSPECTION. Corrective Action(s): To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135 F or above (except that roasts cooked using time and temperature parameters in may be held at 130 F), or at 41 F or less (A) - Multiuse utensils and food contact surfaces - material characteristics. Observation: Equipment and/or utensils contain improper materials. DO NOT USE GROCERY BAGS AS FOOD STORAGE CONTAINERS. ONLY USE APPROVED FOOD CONTACT BAGS SUCH AS A ZIPLOCK TYPE BAG. Corrective Action(s): To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition (A) - Equipment and utensils - durability and strength. Observation: Non-durable equipment observed. REPLACE ALL BROKEN/CRACKED FOOD CONTAINERS. DO NOT USE CONTAINERS THAT ARE NO LONGER MAINTAINED IN GOOD REPAIR. Corrective Action(s): Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions (C) - Food-contact surfaces - cleanability Observation: Food contact surfaces were not easily cleanable, or not designed/constructed properly. THE CABBAGE STRAINERS ARE NOT KEPT IN GOOD REPAIR. ENSURE THAT THE UNITS ARE FREE OF SPLINTERS AND CRACKS. Corrective Action(s): To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Observation: Food contact surfaces were not easily cleanable, or not designed/constructed properly. REPLACE ALL BROKEN/CRACKED FOOD CONTACT CONTAINERS. THIS INCLUDES BOTH PLASTIC AND METAL EQUIPMENT. DO NOT USE CONTAINERS THAT CAN NO LONGER BE ADEQUATELY CLEANED. Corrective Action(s): To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches (H) - Nonfood-contact surfaces - cleanability Observation: Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. DO NOT USE LINES OR TOWELS AS A NON-FOOD CONTACT SURFACE ON TOP OF THE HOT HOLDING UNITS OR ON THE FLOOR. ALL SURFACES MUST BE KEPT CLEAN AND FREE OF DIRT AND DEBRIS. Corrective Action(s): Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance (D) - Warewashing equipment - cleaning frequency. REPEAT OBSERVATION The warewashing equipment and/or components were not cleaned at the required frequency. OBSERVED THE DISHWASHER IN NEED OF CLEANING. Corrective Action(s): A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards, shall be cleaned as specified in this rule (A)(1) - Cleanliness of equipment food-contact surfaces and utensils. REPEAT OBSERVATION Equipment food-contact surfaces or utensils are dirty. OBSERVED THE ICE MACHINE IN NEED OF A THOROUGH CLEANING. OBSERVED THE TUBS USED FOR MIXING EGGROLL INGREDIENTS IN NEED OF A THOROUGH CLEANING OR REPLACEMENT. DO NOT USE UNTIL CLEANED OR REPLACED. DO NOT STACK AFTER SITTING ON THE FLOOR. DO NOT STORE THE TOP OF THE CABBAGE PRESS ON THE FLOOR. CLEAN THE HOT WATER DISPENSERS. Corrective Action(s): To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch (A)(2) - Cleanliness of food-contact surfaces of cooking equipment and pans. Observation: Cooking equipment or pan surfaces are dirty. ALL PANS USED FOR STORAGE AND FOOD PREPARATION NEED TO BE THOROUGHLY CLEANED. REMOVE ALL DIRT AND FOOD DEBRIS BUILD-UP. Corrective Action(s): To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean (A)(3) - Cleanliness of nonfood-contact surfaces of equipment. REPEAT OBSERVATION Non-food contact surfaces of equipment are dirty. THE ENTIRE COOK/WOK LINES AND ALL EQUIPMENT MUST BE CLEANED INCLUDING BUT NOT LIMITED TO THE FOLLOWING ITEMS: THE FRYERS

3 THE WOK LINE UNDERNEATH THE COOKING EQUIPMENT THE HOT HOLDING WELLS ALL STORAGE SHELVES THE EXTERIOR OF ALL INGREDIENT BINS. THE EXTERIOR OF THE ICE BUCKET. THE SHELF OVER THE 3 COMPARTMENT SINK AND IN THE SAUCE ROOM. THE UNDER SIDE OF THE SHELF OVER THE ENTIRE HOT HOLDING LINE. OVERHEAD OF HOT HOLDING. THE COOLER DOOR. THE SIDES OF THE GRILL LINE AND PREP EQUIPMENT. CLEAN THE SODA GUN HOLSTERS. CLEAN THE CABBAGE CART. CLEAN THE WATER HOSES OVER AND IN THE BAR ICE BINS. Corrective Action(s): Nonfood-contact surfaces of equipment shall be kept clean (E) - Equipment, utensils, linens, single-service articles, and single-use articles - storage. REPEAT OBSERVATION Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. OBSERVED THE ICE BUCKET STORED UPRIGHT. STORE THE BUCKET INVERTED, TO PREVENT CONTAMINATION. OBSERVED CABBAGE STRAINERS STORED ON THE FLOOR. DO NOT STORE EQUIPMENT OR UTENSILS ON THE FLOOR. OBSERVED EGGROLL MIXING TUBS STORED ON THE FLOOR, STACKED. DO NOT STACK AFTER THEY HAVE BEEN ON THE FLOOR AND DO NOT STORE ON THE FLOOR IN THE DIRTY FURNACE ROOM. Corrective Action(s): Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule (J) - Backflow prevention device - when required. REPEAT OBSERVATION Observed no air gap or approved backflow prevention device on the plumbing system. OBSERVED A HOSE ATTACHED TO AN UNPROTECTED WATER LINE, WHICH IS USED TO WASH CABBAGE. INSTALL AN APPROVED BACKFLOW PREVENTION DEVICE ON THE HOSE BIBB OF THE CABBAGE HOSE. Corrective Action(s): 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; or (2) Installing an approved backflow prevention device as specified under paragraph (E) of this rule. 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; or (2) Installing an approved backflow prevention device as specified under paragraph (E) of this rule (C) - Handwashing sinks - hand drying provision. Observation: Observed no towels or hand drying device at the handwashing sink(s). THERE WERE NO TOWELS AT THE HAND SINK IN THE CABBAGE ROOM. Corrective Action(s): To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures (A) - Repairing. REPEAT OBSERVATION The physical facilities are not being maintained in good repair. REPAIR THE WALLS IN THE ROOM WHERE THE CABBAGE TUBS ARE STORED. REPAIR THE HOLES IN THE WALL IN THE SAUCE ROOM. REPLACE THE COVING IN THE SAUCE ROOM. REPLACE THE CAULK AND SEAL ALL HAND SINKS TO THE WALLS. Corrective Action(s): The physical facilities shall be maintained in good repair. REPEAT OBSERVATION The physical facilities are not being maintained in good repair. REPLACE ALL BROKEN, STAINED OR MISSING CEILING TILES. Corrective Action(s): The physical facilities shall be maintained in good repair. REPEAT OBSERVATION The physical facilities are not being maintained in good repair. THE FURNACE ROOM WALLS NEED TO BE REPAIRED. THE WALLS ARE DETERIORATING AND NOT MAINTAINED IN GOOD REPAIR. THE DRY WALL AND COVING NEEDS TO BE REPLACED AND REPAIRED. Corrective Action(s): The physical facilities shall be maintained in good repair (B) - Cleaning - frequency and restrictions. REPEAT OBSERVATION Observed a build-up of dirt and debris. CLEAN ALL FLOORS, WALLS, AND CEILINGS THROUGHOUT THE FACILITY. REMOVE ALL DIRT, FOOD DEBRIS FROM. THE FACILITY IS EXTREMELY DIRTY. A THOROUGH CLEANING IS NEEDED IMMEDIATELY Corrective Action(s): 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. REPEAT OBSERVATION Observed a build-up of dirt and debris. CLEAN THE WALL BEHIND THE 3 COMPARTMENT SINK. CLEAN THE WALLS IN THE SAUCE ROOM. CLEAN THE CEILING TILES WHERE THE VENTS HAVE BLOWN DEBRIS ONTO THEM. CLEAN THE ROOM WHERE CABBAGE TUBS ARE STORED. CLEAN THE FLOOR THROUGHOUT, TO INCLUDE UNDER ALL EQUIPMENT. Corrective Action(s): 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 (D) - Cleaning ventilation systems, nuisance and discharge prohibition. REPEAT OBSERVATION The ventilation system was not being properly cleaned or was creating a public health hazard. CLEAN THE DUCT WORK ON THE RIGHT SIDE OF THE GRILL LINE. CLEAN THE DUCT OVER THE DISHWASHER. CLEAN THE VENTS IN THE DRY STORAGE AND SLICER ROOMS.

4 Corrective Action(s): Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge (H) - Cleaning and maintenance of plumbing fixtures. REPEAT OBSERVATION Observed plumbing fixtures that were not being kept clean and maintained. CLEAN ALL OF THE PIPING IN THE FACILITY, TO INCLUDE; THE DISHWASHER, THE BAR AND KITCHEN 3 COMPARTMENT SINKS, PREP SINKS AND HAND SINKS. CLEAN THE SINK SPRAYER. CLEAN THE FIXTURES ON ALL OF THE HAND SINKS. IF THEY CAN NO LONGER BE EFFECTIVELY CLEANED, THEY WILL NEED TO BE REPLACED. CLEAN THE DRAINS THROUGHOUT. Corrective Action(s): Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained (K) - Controlling pests. Observation: Observed the presence of live insects, rodents, and other pests. OBSERVED MOUSE DROPPINGS THROUGHOUT THE FACILITY. CONTINUE USING A LICENSED EXTERMINATOR TO TREAT FOR THE PRESENCE OF RODENTS. ENSURE THAT ALL SUGGESTIONS FROM THE SERVICE PROVIDER ARE FOLLOWED TO PREVENT THE ENTRY OF INSECTS AND RODENTS. Corrective Action(s): To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule of this code; and eliminating harborage conditions (N) - Maintaining premises - unnecessary items and litter. Observation: Observed unnecessary or nonfunctional items and /or litter on the premises. REMOVE ALL EXCESS AND UNUSED EQUIPMENT/ITEMS FROM THE FACILITY. THE FACILITY NEEDS TO BE BETTER ORGANIZED TO ENSURE THAT ADEQUATE CLEANING CAN OCCUR. Corrective Action(s): 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 (P) - Personal care items - storage. Observation: Observed personal items that were not stored in a designated employee storage area. OBSERVED EMPLOYEE KEYS AND CELL PHONES BEING STORED ON FOOD PREP AND CONTACT SURFACES. Corrective Action(s): Employees shall store their personal items in facilities as specified under (K)(2) of rule of this code. Comments: A Warning Letter has been issued. The facility need to be thoroughly cleaned. All violations must be corrected to prevent further enforcement action. Corrected violations: (H) OAC - License not displayed;display on exterior of mobile FSO Observation: Observed a FSO that did not display their license at the facility; Observed a mobile FSO that did not display all required information on the exterior of the unit. AT THE TIME OF THE INSPECTION, THE FACILITY DID NOT HAVE A CURRENT LICENSE. PAYMENT WAS MADE TODAY. Corrective Action(s): A licensee shall display the license for that food service operation at all times at the licensed location; Each operator of a mobile FSO shall conspicuously display the name of the operation, city of origin, and area code and telephone number on the exterior of the mobile unit with the individual lettering measuring at least three inches high by one inch wide (D) - Food storage containers - identified with common name of food. Observation: Food storage containers are not properly labeled. LABEL ALL INGREDIENT AND SAUCE BINS WITH THE CONTENT'S COMMON NAME. Corrective Action(s): 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 (K) - In-use utensils - between-use storage. Observation: In-use utensils are improperly stored. OBSERVED THE ICE SCOOP STORED ON THE BAG N BOX. STORE THE ICE SCOOP IN A HOLDER OR CONTAINER. DO NOT STORE KNIVES, STUCK IN-BETWEEN DIRTY EQUIPMENT. OBSERVED SCOOPS USED FOR RICE STORED IN WATER. STORE THE SCOOPS PER THE RULE BELOW: Corrective Action(s): During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified in (B) and 04.6 (B) of this code; or 4) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or 5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not TCS; or 6) In a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at the frequency specified in (B)(2)(g) of this code (Q) - Food storage - preventing contamination from the premises. Observation: Observed improper storage of food items. OBSERVED AN ENORMOUS AMOUNT OF FOOD STORED ON THE FLOOR THROUGHOUT THE FACILITY. DO NOT STORE BOXES OF FOOD, PANS OF FOOD OR THE TUBS OF CABBAGE ON THE FLOOR. Corrective Action(s): 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.

5 (Y) - Miscellaneous sources of contamination. Observation: Miscellaneous sources of contamination observed. OBSERVED DIRTY FANS, BLOWING AIR ON COOLING FOOD. ADVISED TO CEASE THAT PRACTICE. OBSERVED THE WATER LINES OVER AND IN THE BAR ICE BINS WERE IN NEED OF CLEANING. TO PREVENT OVERHEAD CONTAMINATION, KEEP THESE LINES CLEAN. Corrective Action(s): Food shall be protected from contamination that is not specified under (A) to (X) (G) - Ready-to-eat, time/temperature controlled for safety food - date marking. Observation: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED NUMEROUS TCS READY-TO-EAT FOOD ITEMS THAT WERE NOT DATE MARKED. DATE MARK ALL TCS READY-TO-EAT FOOD ITEMS, PER THE RULE BELOW: Corrective Action(s): To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41 F or less 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, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours in an FSO or RFE, shall be clearly marked at the time of preparation or the time the original container is opened, to indicate the date or day, that is a maximum of 7 days, by which the food shall be consumed on the premises, sold, or discarded. The day of preparation or original opening of the container shall be counted as day 1, and the day or date marked by the facility may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. A ready-to-eat, TCS food ingredient or a portion of a refrigerated, ready-to-eat, TCS food that is subsequently combined with additional ingredients shall retain the date marking of the earliest-prepared or first-prepared ingredient. A refrigerated, ready-to-eat, TCS food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be date marked by an alternative method acceptable to the licensor (J) - Variance requirement. Observation: Observed a process that requires a variance and no variance was obtained. OBSERVED SPROUTS BEING GROWN WITHOUT A VARIANCE. OBTAIN A VARIANCE, PER THE RULE BELOW: Corrective Action(s): To prevent foodborn illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans. An FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans (KK) - Food equipment - certification and classification. Observation: Equipment is not approved by a recognized testing agency. AT THE TIME OF THE INSPECTION, OBSERVED CABBAGE BEING WASHED WITH A GARDEN HOSE. ADVISED TO PURCHASE A FOOD GRADE HOSE. Corrective Action(s): Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. (1) Except as provided in paragraph (KK)(2) of this rule, food equipment that is acceptable for use in a food service operation or retail food establishment shall be approved by a recognized food equipment testing agency. (2) The Ohio department of agriculture, the Ohio department of health, or the licensor may approve the use of food equipment, other than vending machines, bulk water machines, and equipment that displays TCS food in a micro market, that have not been approved by a recognized testing agency if the equipment demonstrates compliance with this chapter (C) - Sewage and other liquid waste: Backflow prevention. Observation: Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED BOTH ICE BINS AT THE BAR AND THE ICE MACHINE'S DRAIN LINES, BELOW THE FLOOD RIM OF THE DRAIN. RAISE THE DRAIN LINES ABOVE THE FLOOD RIM, CREATING AN AIR GAP. Corrective Action(s): To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.

6 (F)(1) - Outside receptacles - tight fitting lids Observation: Observed outdoor refuse containers without tight fitting lids, doors, or covers. AT THE TIME OF THE INSPECTION, THE LIDS WERE OFF OF THE OUTDOOR GREASE RECEPTACLE AND THE DUMPSTER. KEEP THE RECEPTACLES CLOSED AT ALL TIMES. Corrective Action(s): Receptacles and waste handling units for refuse, recyclables, or returnables used outside with materials containing food residue, shall be designed and constructed to have tight-fitting lids, doors, or covers (L) - Toilet rooms - enclosed. Observation: A toilet room was not completely enclosed and/or did not have a tight-fitting, self-closing door. KEEP THE DOOR TO THE REST ROOMS IN THE KITCHEN, CLOSED AT ALL TIMES. Corrective Action(s): A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area (A) - Poisonous or toxic materials: Original containers: identifying information. Observation: Observed containers of poisonous or toxic chemicals that did not contain the manufacturers label. LABEL ALL CHEMICAL SPRAY BOTTLES WITH THE CONTENT'S COMMON NAME. Corrective Action(s): To prevent illness, containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label (C) - Poisonous or toxic materials: Conditions of use. Observation: Observed unapproved application or use of a poisonous or toxic substance. OBSERVED ROUND-UP. RESIDENTIAL PESTICIDES AND HERBICIDES ARE NOT APPROVED IN A LICENSED FACILITY. Corrective Action(s): To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule. (1) Poisonous or toxic materials shall be used according to: (a) Law and this chapter; (b) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service operation, retail food establishment, or food handling or processing areas; (c) The conditions of licensing, if licensing is required, for use of the pest control materials; and (d) Additional conditions that may be established by the regulatory authority; (2) Poisonous or toxic materials shall be applied so that: (a) A hazard to employees or other persons is not constituted; and (b) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, single-service articles, and single-use articles is prevented, and for a restricted-use pesticide, this is achieved by: (i) Removing the items; (ii) Covering the items with impermeable covers; or (iii) Taking other appropriate preventive actions; and (iv) Cleaning and sanitizing equipment and utensils after the application; (3) A general use pesticide, other than for incidental use after July 1, 2004; or a restricted use pesticide shall be applied only by a commercial applicator licensed as specified under section of the Revised Code, or a trained service person under the direct supervision of the commercial applicator. Inspected by Garrett Guillozet Received by Stephen Yee R.S./SIT # 3471 Title PIC Licensor Franklin County Public Health Phone (614) HEA 5351 Ohio Department of Health (Rev. 05/13) AGR 1268 Ohio Department of Agriculture (Rev. 05/13)