3717-1-02.1(A) / Employee health: Reporting by food employees
Critical License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.OPERATION MUST HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat The person in charge was unable to demonstrate proper knowledge of food safety and prevention.CRITICAL VIOLATIONS WERE OBSERVED AT TIME OF INSPECTION.
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.OPERATOR MUST MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.OBSERVED TCS FOODS( DELI MEAT,CORNED BEEF,CHEESE) NOT DATEMARKED 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 THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS THAT ARE HELD MORE THAN 24 HOURS SHALL BE DATEMARKED AND DISCARDED/SERVED WITHIN 7 DAYS.
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.OPERATION DID NOT HAVE AN MANAGER/SUPERVISOR WITH A LEVEL II CERTIFICATION.
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.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.OPERATION DID NOT HAVE A WRITTEN VOMIT/FECAL CLEAN UP PROCEDURES..
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.
3717-1-03.5(C)(2) / Food labels - packaged food
A label on a food packaged in the RFE or FSO did not contain all required information.OBSERVED A PACKAGED FOOD ITEMS (CHEESECAKE, CORNED BEEF) FOR SALE WITHOUT A LABEL.
Foods shall be labeled as specified in this rule.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. OBSERVED ACCUMULATION OF DEBRIS IN THE COOLERS AND FREEZERS.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED A GREASE BUILD UP IN TH HOOD FILTERS.
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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED A BUILD UP OF DEBRIS/DIRT ON FOOD STORAGE SHELVES THROUGHOUT THE STORE.
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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED A DUST BUILD UP AROUND THE CEILING VENTS.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-January-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES (BORDEN DAIRY, VIENNA, DAIRY FRESH, FRITO-LAYS, DANDEE).PEST CONTROL- PROFESSIONAL. THERMOMETER CALIBRATION-YES. PROVIDED PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, VOMIT/FECAL CLEAN UP PROCEDURE, AND VARIOUS FOOD SAFETY HANDOUTS. |