Trihealth Rehabilitation Hospital

Official wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s notes

Working containers of food are not properly labeled. Food was not labeled on salad bar in front area. Label all food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

6.4(F) - Drying Mops

Inspector’s notes

After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Broom and dust pan stored by bread rack in the kitchen. Keep all cleaning tools in separate space away from food,food contact surfaces and food prep.areas.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

3.5(C)(2)(e) - Food Labeling - Allergens

Inspector’s notes

A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Label food allergens.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

7.1(E) - X. Chemical - Sanitizers - Criteria

Inspector’s notes

The chemical sanitizer being used is not approved for food contact surfaces. Echo lab sanitizer used in 3 comp. Pump which was not approved.et. Replace it with sanitizer approved to use on food contact surfaces. Staff using quat tablets for sanitizer bucket. Corrected on site.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs

Inspector’s notes

Raw shell eggs are not maintained in ambient air at 45°F. Tomatoe soup and milk held on temp.48 F in cooler which was not maintaining temp. Of 41 F or below. Keep cold TCS food on temp.41 F or below to prevent growth of bacterias.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Soiled can opener blade. Clean can opener daily and if not used every day clean before and after use.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

6.4(N)(1) - Maintaining premises: unnecessary items and litter.

Inspector’s notes

There are unnecessary or nonfunctional items and /or litter on the premises. Unused utensils in drawer in spice area. Remove unused item from the premises.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Non working thermometer in reach in cooler in front food prep.area. Replace thermometer for daily temp.check.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Cooler in the corner by service table was not maintaining required temp.of 41 F or below. Discontinue use of it until fixes.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired pineapple--discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Handwashing facility is being used for purposes other than handwashing. Discontinue placing utensils in hand sinks (knife)

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Observed open Turkey breast with no discard date and several items given a shelf life exceeding 8 days. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. Most items are not to exceed a total of 7 days.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Wash and sanitize can opener blade after each use. Observed pink yeast on Ice Machine shield--drain, clean and sanitize

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing boxes of food directly on floor inside walk in freezer

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Frozen foods moved to cooler must be redacted with appropriate discard date

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Soiled Iced Tea dispenser nozzles--Tea discarded. PIC to assure Iced Tea nozzles are disassembled, washed and sanitized

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency

Inspector’s notes

Food-contact surfaces or utensils not cleaned when they were contaminated. Observed mold on Ice Machine shield--Drain, clean and sanitize

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Expired pears--discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s notes

Food-contact surfaces were dirty. Wash and sanitize can opener blade after each use

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s notes

Food-contact surfaces were dirty. Iced Tea nozzles soiled--Tea discarded. PIC to assure Iced Tea nozzles are disassembled, washed and sanitized. (COS), Exterior of Saran Wrap over is greasy

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s notes

Non-food contact surfaces are dirty. Interior of ovens and exterior of grill are soiled--clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Open package of Ham with no discard date (Discarded). Container of pineapple with no discard date. Open Container of pears given a two week shelf life. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. Most foods not to exceed 7 days total. (COS)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

3.2(T) - Food preparation

Inspector’s notes

Food is not protected from environmental sources of contamination during preparation. Discontinue storing boxes of foods directly on floor inside walk in freezer

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

4.4(B) - Cutting surfaces.

Inspector’s notes

Cutting surface(s) unable to be effectively cleaned and sanitized.

In plain English

An issue that does not fit the common categories. Check the official wording for details.