3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Observed unavailable documentation requiring all the food handler employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Note: management informed available documentation will soon be completed.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.
Observed not all prpeared cold stored TCS food containers to be properly date marked.
Note: staff immediately corrected during inspection.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
Observed an direct connection (air gap) at the food preparation sink for the floor drain, which the air gap shall be at least twice the diameter of the water supply inlet or pipe leading to the drain and may not be less than one inch.
Note: sanitarian informed this maintenance will soon be corrected for completion.
Correct By: 28-Nov-2023
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Observed facility does not have an employee with manager ODH certification in food protection.
properly provide an employee with manager ODH certification in food protection.
Correct By: 06-Nov-2023
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s).
Observed no soap at handwashing sink.
properly provide soap at the handwashing sink.
Note: temporarily soap is available at across the hall in the restroom.
Correct By: 05-Dec-2023
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
locate the misplaced food thermometer.
Correct By: 12-Dec-2023
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.
Observed a build-up on the exterior lower area of the cooking equipment.
remove the observed build-up from the exterior lower area of the cooking equipment.
Correct By: 05-Dec-2023
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
Observed one women's restroom with a unavailable covered receptacle.
properly provide a covered receptacle in the women's restroom.
Correct By: 05-Dec-2023
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed one non-working ceiling light ballast located in the food preparation area.
repair to properly restore the observed one non-working ceiling light ballast which is located in the food preparation area.
Correct By: 05-Dec-2023
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed peeling ceiling paint located in the food preparation area.
Correct By: 05-Dec-2023
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-November-2023
| Comments |
|---|
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The Person in Charge (PIC) did not comply with this chapter by having no critical violations during the current inspection. To comply with this Chapter and exercise active managerial control over the facility, the PIC shall have no critical violations during the current inspection, which decreases opportunities for foodborne illness outbreaks. The Inspector reviewed with the PIC the chapters in the Code where the critical violations are addressed. In addition, the Inspector educated the PIC on the public health significance of each critical violation. Finally, the Inspector outlined ways to prevent critical violations during future inspections I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. Observed unavailable documentation requiring all employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule. Sanitarian informed by properly providing available employee health policy agreement documentation requiring all employee(s) decreases the opportunities for foodborne illness outbreaks. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. Sanitarian informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. |