3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. CRITICAL VIOLATIONS WERE OBSERVED DURING THE INSPECTION. THE PERSON IN CHARGE MUST MAINTAIN THE OVERSIGHT AND CONTROL OF CRITICAL VIOLATIONS TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT CAN CAUSE A FOODBORNE ILLNESS
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
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 held refrigerated for more than 24 hours were not properly date marked. OBSERVED TCS FOODS WERE NOT DATE MARKED IN THE WALK IN COOLER
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.TO PREVENT CONTAMINATION WHICH MAY LEAD TO A FOODBORNE ILLNESS THE PIC (PERSON IN CHARGE) CORRECTED BY DATE MARKING ALL TCS FOODS AT THE TIME OF INSPECTION
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 dirty.OBSERVED FOOD DEBRIS ON THE INTERNAL COMPONENTS OF THE DELI SLICER
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.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 DELI SLICER Correct By: 07-Jun-2018
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 dirty.OBSERVED THE UPPER INTERIOR PLATE OF THE ICE MACHINE WAS DIRTY WHEN THE PIC WIPED DOWN WITH TOWEL
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. 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 ICE MACHINE
3717-1-06.4(K) / Controlling pests.
Critical Repeat Observed the presence of live insects, rodents, and other pests. OBSERVED A ROACH CRAWLING ON THE WALL BEHIND THE 3 COMPARTMENT SINK
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions. PROVIDE PEST CONTROL SERVICE FOR THE FACILITY
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. THE PIC(PERSON IN CHARGE) DID NOT HAVE THE STATE OF OHIO DEPARTMENT OF HEALTH 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.CORRECT BY OBTAINING LEVEL II FOOD SAFETY CERTIFICATION. NOTE: PROVIDED THE PIC(PERSON IN CHARGE) WITH INFORMATION FOR LEVEL II FOOD SAFETY TRAINING
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty. OBSERVED COOKING EQUIPMENT AND UTENSILS ARE DIRTY
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. CORRECT BY CLEANING DAILY
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment is not cleaned at the required frequency. OBSERVED GREASE BUILD UP ON THE FRYER UNITS
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours. CORRECT BY CLEANING ON A ROUTINE BASIS
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. OBSERVED THE SHELVES IN THE WALK IN COOLER WERE DETERIOTATED AND DIRTY
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CORRECT BY PROVIDING SHELVES THAT ARE CLEAN AND FREE OF CONTAMINATION
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. OBSERVED THE BEVERAGE UNIT WAS DIRTY AND CONTAINED SPILLED SYRUP
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CORRECT BY CLEANING ON A ROUTINE BASIS
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED GREASE BUILD UP ON THE WALLS
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. CORRECT B CLEANING ON A ROUTINE BASIS
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED THE FLOORS WERE DIRTY
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. CORRECT BY CLEANING ON A DAILY BASIS
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
The ventilation system was not being properly cleaned or was creating a public health hazard.OBSERVED MISSING BAFFLES ON THE HOOD SYSTEM
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.CORRECT BY MAINTAINING THE HOOD SYSTEM IN A PROPER ORDER
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-June-2018
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| BIMETALLIC PROBE STEM THERMOMETER–PROPERLY CALIBRATED, FOODS ARE RECEIVED FROM AN APPROVED SOURCE, PROVIDED FOOD SAFETY HANDOUTS, PIC(PERSON IN CHARGE) PROVIDED RECEIPT OF PAYMENT FOR FOOD LICENSE |