3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods.
Critical Corrected During Inspection Person in charge not ensuring proper cooling. THE PIC(PERSON IN CHARGE) IS NOT ENSURING THAT FOOD EMPLOYEES ARE PROPERLY COOLING TCS FOODS. TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD. THE PIC(PERSON IN CHARGE) CORRECTED BY CREATING COOLING LOG SHEETS AT THE TIME OF INSPECTION AND POSTING AT ALL FOOD PREPARATION STATIONS

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. THE SANITARIAN OBSERVED A CRITICAL VIOLATION AT THE TIME OF THE FOOD SERVICE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT A CRITICAL VIOLATION DOES NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS. THE SANITARIAN REVIEWED THE CRITICAL VIOLATIONS IN THE OHIO UNIFORM FOOD SAFETY CODE WITH THE PIC(PERSON IN CHARGE) AND EDUCATED THE PIC ON THE PUBLIC HEALTH SIGNIFICANCE OF THE CRITICAL VIOLATION.

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 SANITARIAN OBSERVED THERE IS NO SIGNED EMPLOYEE ILLNESS POLICY AVAILABLE FOR CURRENT EMPLOYEES. CORRECT BY PROVIDING A EMPLOYEE ILLNESS POLICY. NOTE: THE SANITARIAN PROVIDED THE PIC(PERSON IN CHARGE) WITH GUIDELINES AND A COPY OF A EMPLOYEE ILLNESS POLICY

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. THE SANITARIAN OBSERVED THE CAN OPENER BLADE WAS NOT CLEAN TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC(PERSON IN CHARGE) CORRECTED AT THE TIME OF INSPECTION BY CLEANING AND SANITIZING THE CAN OPENER

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food.THE SANITARIAN OBSERVED THE FOLLOWING FOODS BEING PACKAGED AT TEMPERATURE OF 68-70 DEGREES WITHOUT COMPLETING TWO STAGE COOLING PROCESS: 103 KOREAN BEEF BOWLS 110 ASIAN CHICKEN BOWLS 53 GREEK TURKEY BOWLS TO PREVENT THE GROWTH OF PATHOGENS, WHICH MAY LEAD TO A FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE PROPERLY COOLED USING THE TWO STAGE COOLING METHOD. THE PIC(PERSON IN CHARGE) CORRECTED BY RAPIDLY COOLING AT THE TIME OF INSPECTION.

3717-1-03.5(E) / Consumer advisory.
Critical Corrected During Inspection Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. THE SANITARIAN OBSERVED INCOMPLETE DISCLOSURE ON THE MENU FOR THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS. TO PROPERLY INFORM CONSUMERS OF THE RISK INVOLVED WHEN CONSUMING RAW OR UNDERCOOKED FOODS, A DISCLOSURE IN THE FORM OF AN ASTERISK* SHALL BE DENOTED ON THE MENU. THE PIC(PERSON IN CHARGE) CORRECTED BY UPDATING THE MENU AT THE TIME OF INSPECTION

3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. THE SANITARIAN OBSERVED THE WASH SOLUTION TEMPERATURE OF LOW TEMPERATURE MECHANICAL WAREWASHER AT 108-110 DEGREES F. ALL FOOD EQUIPMENT SHALL BE WASHED AT PROPER TEMPERATURE TO PREVENT CONTAMINATION THAT MAY LEAD TO A FOODBORNE ILLNESS. ALL FOOD EQUIPMENT SHALL BE MANUALLY WASHED IN THREE COMPARTMENT SINK UNTIL REPAIR OF WAREWASHING MACHINE IS COMPLETE.