< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health.THE OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY ON FILE. FOOD EMPLOYEES SHALL BE REQUIRED TO REPORT INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOOD.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED MASHED POTATOES HELD AT 129 DEGREES F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.

3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. OBSERVED NO MANAGER/SUPERVISOR WITH AN OHIO FOOD MANAGERS CERTIFICATION.

3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events. OBSERVED NO VOMIT/FECAL CLEAN UP KIT AT TIME OF INSPECTION.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 26-August-2021




Comments
CRITICAL CONTROL POINT INSPECTION
I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.THE OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY ON FILE. FOOD EMPLOYEES SHALL BE REQUIRED TO REPORT INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO ILLNESSES THAT CAN BE TRANSMITTED THROUGH FOOD.
VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED MASHED POTATOES HELD AT 129 DEGREES F IN HOT HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.