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. OBSERVED NO EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION.
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. OPERATOR SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so.OBSERVED FOOD EMPLOYEE NOT WASH THEIR HANDS BETWEEN HANDLING TRASH AND RAW MEAT.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL WASH THEIR HANDS BETWEEN TASKS.
3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils.OBSERVED FOOD CONTACT SURFACES AND UTENSILS THAT WERE NOT BEING SANITIZED.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN BEFORE AND AFTER USE. Correct By: 21-Jun-2018
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. OBSERVED CRITICAL VIOLATIONS 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 SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-02.4(A)(1) / Person in charge: assignment of responsibility.
Critical There was no person in charge present in the food facility during inspection.THERE WAS NO PERSON IN CHARGE WITH APPLICABLE FOOD SAFETY KNOWLEDGE AT TIME OF INSPECTION.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.THE LICENSE HOLDER SHALL ENSURE THAT A PERSON IN CHARGE WITH APPLICABLE FOOD SAFETY KNOWLEDGE IS PRESENT DURING ALL HOURS OF OPERATION.
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Unsafe food was not discarded or properly reconditioned. OBSERVED UNPACKAGED, RAW MEAT STORED UNDER A LEAKING CONDENSATE LINE IN THE WALK IN FREEZER AND.
To prevent the transmission of foodborne illness, a food that is unsafe, adulterated, or not honestly presented as specified under 3717-1-03 of this code shall be discarded or reconditioned according to an approved procedure. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, UNSAFE FOOD PRODUCTS SHALL BE DISCARDED. Correct By: 21-Jun-2018
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. OBSERVED NO SANITIZER AT TIME OF INSPECTION.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, THE OPERATION SHALL HAVE SANITIZER AT THE FACILITY AT ALL TIMES. Correct By: 21-Jun-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD ON THE MEAT SLICER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. Correct By: 21-Jun-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE KNIVES IN THE KNIFE HOLDER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. Correct By: 21-Jun-2018
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.OBSERVED MEAT SLICERS NOT BEING SANITIZED AT THE REQUIRED FREQUENCY.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES/UTENSILS SHALL BE SANITIZED BEFORE USE AND AFTER CLEANING. Correct By: 21-Jun-2018
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.OBSERVED CUTTING BOARDS THAT WERE NOT BEING SANITIZED AT THE PROPER FREQUENCY.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES AND UTENSILS SHALL BE SANITIZED BEFORE USE AND AFTER CLEANING. Correct By: 21-Jun-2018
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. OBSERVED KNIVES AND UTENSILS NOT BEING SANITIZED AT THE PROPER FREQUENCY.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES/UTENSILS SHALL BE SANITIZED BEFORE USE AND AFTER CLEANING. Correct By: 21-Jun-2018
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests. OBSERVED THE PRESENCE OF PEST (FLIES) IN THE MEAT ROOM.
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. TO PREVENT ILLNESS, THE OPERATOR SHALL HAVE A PEST CONTROL COMPANY ROUTINELY INSPECT THE PREMISES AND USED APPROVED METHODS TO ELIMINATE HARBORAGE. Correct By: 21-Jun-2018
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.
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.OBSERVED NO WRITTEN PROCEDURES FOR VOMIT/FECAL CLEAN UP .
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.
3717-1-02.4(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 LEVEL II CERTIFICATION AT TIME OF INSPECTION.
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.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items.OBSERVED FOOD PRODUCTS STORED UNDER A LEAKING CONDENSATE LINE IN THE WALK IN FREEZER.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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 AT TIME OF INSPECTION.
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.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible.OBSERVED NO FOOD THERMOMETER AT TIME OF INSPECTION.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.4(F)(2) / Warewashing sinks - cleaning and sanitizing.
The warewashing sink was not properly cleaned and sanitized.THE THREE COMPARTMENT SINK WAS NOT BEING CLEANED AND SANITIZED BEFORE USE.
If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned and sanitized before and after each time it is used to wash wiping cloths, wash produce, or thaw food.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces.OBSERVED A BUILD UP OF DEBRIS ON THE FOOD STORAGE SHELVES THROUGHOUT THE FACILITY.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty.OBSERVED A BUILD UP OF DEBRIS(OLD RAW MEAT) ON THE KNIFE HOLDER.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.1(G) / Handwashing sinks-Number.
Observed inadequate number of handwashing sinks.OBSERVED NO HANDSINK IN THE FOOD PREP AREA.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.OBSERVED NO HANDWASHING SINAGE IN THE RESTROOM USED BY EMPLOYEES.
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(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).OBSERVED NO HANDSOAP 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(A) / Handwashing sinks - minimum number.
Observed no handwashing sinks where required.OBSERVED NO HANDWASHING SINK IN THE FOOD PREP AREA.
Handwashing sinks shall be provided as specified under paragraph (G) of 3717-1-05.1 of this code.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED A BUILD UP OF DEBRIS ON THE FLOORS THROUGHOUT THE FACILITY.
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 ON THE WALLS, FLOORS, FANS, AND CEILING OF THE WALK IN FREEZER.
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(A) / Repairing.
The physical facilities are not being maintained in good repair.OBSERVED A LEAKING CONDENSATE LINE IN THE WALK IN FREEZER.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-June-2018
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| FOODS ARE RECEIVED FROM: MR.SWEISS IMPORT, ALNAMER WHOLESALE,TUTS INTERNATIONAL, GLOBAL COMMODITY, MAHI FOODS INC, BLUE ISLAND, WOLVERINE PACKAGING, ALADDIN'S BAKERY, JASMINE BAKERY, TN FOODS, ITN FOODS USA. PEST CONTROL-NO. PROBE THERMOMETER-NO. SANITIZER-NO. TEST KIT- NO. PROVIDED OPERATOR WITH VARIOUS FOOD SAFETY HANDOUTS. THE FOOD EMPLOYEE WAS NON-COMPLIANT AND REFUSED TO CORRECT THE CRITICAL VIOLATIONS. OBSERVED NO SANITIZER AT THE FACILITY AT TIME OF INSPECTION. FOOD CONTACT SURFACES/UTENSILS WERE NOT BEING CLEANED AND SANITIZED. OPERATOR SHALL CORRECT CRITICAL VIOLATIONS WITHIN 72 HOURS AND CORRECT THE NON-CRITICAL VIOLATIONS WITHIN 10 DAYS. OPERATOR SHALL OBTAIN LEVEL II CERTIFICATION WITHIN 30 DAYS. |