3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.
>>> No employee health policy was shown at the time of inspection
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
>>> TO PREVENT FOODBORNE ILLNESS A WRITTEN EMPLOYEE HEALTH POLICY SHALL BE ON FILE AND SHALL BE USED TO INFORM EMPLOYEES( INSPECTOR HAS GAVE THE PIC A EXAMPLE EMPLOYEE TO USE ) Correct By: 15-Feb-2018
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
>>> OBSERVED NO AIR GAP ON THE 3 COMPARTMENT SINK
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.
>> TO PREVENT HEALTH HAZARDS A 1 INCH AIR GAP SHALL BE IN PLACE TO PREVENT BACKFLOW Correct By: 15-Feb-2018
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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 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 3701-21-25 of the Administrative Code.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
>>> LIGHT IN THE EMPLOYEE REST-ROOM IS NOT WORKING
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order.
>>> THE 3 COMPARTMENT SINK SPRAY HOSE IS TO LONG
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.
>>> THE SPRAY HOSE SHALL ALWAYS BE ABOVE THE RIM OF THE SINK AT ALL TIMES
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted
>>> THE 3 COMPARTMENT SINK HAS A GAP ON THE TOP
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
>>> HAND WASHING SINK HAS A GAP ON THE TOP OF THE SINK WHICH WATER CAN SPLASH BEHIND AND CREATE MOLD
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-February-2018