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. OBSERVED NO EMPLOYEE WITH A LEVEL TWO CERTIFICATION IN FOOD SAFETY.
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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Corrected During Inspection Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. OBSERVED NO WRITTEN PROCEDURES FOR RESPONDING TO THE CLEAN UP OF VOMIT OR DIARRHEAL EVENTS.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. PIC WAS GIVEN A WRITTEN POLICY TO USE AS THEIR OWN.
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. OBSERVED NO THERMOMETER INSIDE THE LARGE REACH IN COOLER OR SMALL REACH IN COOLER.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. PLACE A TEMPERATURE GAUGE INSIDE THE REACH IN COOLERS.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. OBSERVED NO TEST KIT FOR THE SANITIZER.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED A REACH IN COOLER HOLDING AT 48 DEGREES F.
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(B) / Cutting surfaces.
The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized. OBSERVED THE CUTTING BOARDS ON THE PREP COOLER ARE SEVERELY SCORED AND SCRATCHED.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. RESURFACE OR REPLACE CUTTING BOARDS.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). OBSERVED NO HAND SOAP AT THE HANDWASHING SINK.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINK.
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.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. OBSERVED NO SIGN AT THE HANDWASHING SINK INSTRUCTING EMPLOYEES TO WASH HANDS BEFORE RETURNING TO WORK.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.2(I)(3) / Lighting - intensity (50)
The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. OBSERVED LIGHT BULBS THAT WERE OUT UNDERNEATH THE HOOD DECREASING THE LIGHT INTENSITY TO BELOW FIFTY FOOT CANDLES.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED THE HOOD VENTILATION WITH AN ACCUMULATION OF GREASE.
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. CLEAN THE HOOD VENTILATION SYSTEM.