The Landings of Canton Hills

Observed cooked hot dogs and hamburger patties left sitting outside of temperature control and temping 110°F. Time/temperature control for safety (TCS) must be hot held at 135°F or above. COS by reheating.

Observed oatmeal prepared around 7am for breakfast not cooled to 41°F within 6 hours of reaching 135°F. Temperature of oatmeal was 47°F at 4:15pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Predictive cooling breakdown: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour) COS by discarding.

Observed pink mold build-up along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed food debris on floor of reach in cooler in front of oven. Nonfood contact surfaces of equipment shall be cleaned at a frequency that prevents soil accumulation. Health Authority suggests daily if every other day is not sufficient.

Observed employee with bare hands and handling dirty dishes. Then the employee proceeded to prepare dessert without washing hands. Also observed Employee wash hands at hand sink without turning on hot water. COS by turning on hot water and then washing hands. COS by grabbing a clean spatula.

Observed dish machine dispensing 0ppm chlorine. Chlorine must dispense between 50-100ppm for proper sanitation of dishes. Can use dish machines to remove food debris and dip dishes into three compartment sink sanitizer until the dish machine is fixed.

Observed ice machine with significant mold like accumulation. Food contact surfaces at a rate that precludes soil accumulation. Health authority suggests cleaning ice machine monthly or sooner as needed.

Observed turkey with a prep date of 8/19 in the reach in cooler and milk with a use by date of 8/23 in prep top. TCS foods must be used or discarded within 7 days with a day of prep/open counting as day 1. COS by discarding food items.

Observed handwashing close to dishwashing area not supplied with running hot water of at least 85º. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Must fix.

Observed no Cl- test strips at facility. Must have Cl- test strips if using Cl- sanitizer buckets for food contact surfaces.

Observed gasket in reach in cooler in disrepair. Also observed vents missing from condenser unit in walk in cooler. Equipment components shall be kept in tact and in good repair. Must fix.

Observed substantial debris accumulation on floor of reach in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency that prevents soil accumulation. Must clean more frequently.

Observed no appropriate food thermometer at facility. The only food thermometer at facility was a meat thermometer that did not have proper range to temp cold foods. 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (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 DPH Rule 511-6-1-.04. Pf 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. Pf PIC in kitchen stated that digital food thermometers have been ordered.

Observed significant ice build-up in walk-in freezer resulting in a loud, rumbling noise from motor. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. This must be addressed by defrosting freezer. Failure to do so may result in motor giving out.

Observed employee wrapping silverware without first properly washing hands. Employee was grabbing utensils by the food contact part as she was wrapping. Prior to wrapping silverware Health Authority observed employee handling dirty dishes, mopping warewash area, and engaging in other tasks. When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS by ins.

Observed employee handling dirty customer dishes while wearing gloves and failing to remove gloves and wash hands prior to putting up clean dishes, engaging in food handling, and more. If used, single-use gloves shall be used for only one task such as handling dirty dishes and clean dishes, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by having employee remove gloves, wash hands, and rewash contaminated dishes. Health Authority coached kitchen staff on glove changing.

Observed time/temperature control for safety (TCS) in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was around 59°F with the temperature of yogurt and milk 62-63°F. TCS foods must be cold held at 41°F or below. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed beef pasta cooling since 1PM not cooled to 70°F within 2 hours of reaching 135°F. Temperature of past was 100°F at 4:07PM. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Predictive cooling breakdown: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour) Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour) COS by discarding.

Observed dish machine not dispensing chlorine due to chemical container being empty. Chlorine must dispense at 50 ppm. COS by replacing chemical. Dish machine is not checked daily by staff and Health Authority (HA) could not determine how long sanitizer was empty therefore, HA instructed staff to rewash ALL dishes. All serving plates and utensils for tonight's dinner were immediately rewashed in 3-compartment sink.

Observed quat sanitizer bucket on cook line at <150 ppm. Quat sanitizer must be maintained at 150-400 ppm as stated on label. COS by making fresh sanitizer at 300 ppm.

Observed several TCS foods in walk-in cooler stored past 7 days. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.

Observed handwashing sink and meat sink in disrepair. Both sinks leak water from faucet while knobs are closed. Hand sink also releases hot water at a very low pressure. A plumbing system shall be repaired according to law; P and maintained in good repair. Staff stated this is an ongoing issue. Both sinks must be repaired within 72 hours.

Observed no Certified Food Safety Manager (CFSM) for facility, numerous critical/risk factor violations, and kitchen manager unable to answer basic food safety questions. There is no active managerial control at facility and multiple critical violations that have the potential to cause a foodborne illness at the facility. Facility also serves a highly susceptible population. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed no CFSM for facility. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Must have a CFSM within 72 hours.

Observed significant lime and debris build-up inside dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must delime dish machine within 72 hours. Dish machine may not be used until interior is cleaned.

Observed a significant amount of food debris on posterior blade of deli slicer. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. It is especially important to ensure that deli slicers are properly cleaned and sanitized after each use because if not, bacterial growth will occur and any food items sliced afterwards will become contaminated, which may result in a foodborne illness such as Listeria. Slicer must be cleaned within 72 hours. Slicer may not be used until properly cleaned.

Observed several TCS foods in reach-in prepared on previous days not date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control 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 establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exc.

Observed an abundance of flies swarming around entire kitchen area. Per kitchen staff, back door was propped open for an extended amount of time due to kitchen being hot. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Door was closed. Fly issue must be addressed within 72 hours.

Observed opening at bottom of back door. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Must install door sweep to prevent potential entry of pests.

Observed spoons and forks stored upright. Employee was grabbing food contact part of utensil with bare hands while wrapping silverware. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS by inverting utensils and rewashing contaminated wrapped ones.

Observed significant ice build-up in walk-in freezer resulting in a loud, rumbling noise from motor. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. This must be addressed by defrosting freezer. Failure to do so may result in motor giving out.

Observed substantial grease build-up on exterior of fryer and adjacent areas. There is also grease and debris build-up beneath and behind fryer area. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. This area must be thoroughly cleaned within 5 days.

Observed food debris on floors of walk-in cooler, reach-in cooler, and reach-in freezer. Also observed mold build-up on fans in walk-in. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. All units must be cleaned.

Observed mold build-up along ice chute and kick plate of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations (monthly is recommended).

Observed no verifiable employee health policy. Health Authority emailed blank forms to director. Must ensure all kitchen employees and resident assistants read and sign.

Observed lime build-up in dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must delime dish machine. Must also clean exterior.

Observed mold ring in meat sink. Must clean before next use.

Observed spoons and forks stored upright. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Utensils must be inverted.