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 SHALL 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 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 MUST MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. OBSERVED TATER TOTS HELD AT 43 DEGREES F IN COLD HOLDING.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES OR BELOW OR 135 DEGREES F OR ABOVE.
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 A BUILD UP OF DEBRIS ON THE CAN OPENER.
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.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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 A 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 WRITTEN PROCEDURES FOR VOMIT/FECAL ACCIDENTS.
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.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. OBSERVED FOOD DEBRIS IN THE DRAWERS AND CABINETS.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.OBSERVED CLEAN UTENSILS ON A DIRTY SURFACES (SOILED DRAWER).
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.OBSERVED NO HANDWASHING SIGN IN THE EMPLOYEE REST-ROOMS.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR IN THE KITCHEN.
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: 28-February-2018
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| FOOD ARE RECEIVED FROM APPROVED SOURCES: (AVALON, SAM'S CLUB,RESTAURANT DEPOT). TETS KIT-YES. THERMOMETER CALIBRATION-YES. PEST CONTROL-ORKIN. PROVIDED PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, A VOMIT/FECAL CLEAN UP, AND VARIOUS FOOD SAFETY HANDOUTS. THE KITCHEN WAS LOCKED AND CLOSED UNTIL 5:30PM FOR DINNER. THE MANAGER HAD TO CONTACT THE FOOD EMPLOYEE TO BRING THE KEY BACK TO THE FACILITY. A KEY FOR THE KITCHEN SHALL BE AT THE PREMISES AND A MANAGER SHALL HAVE ACCESS TO THE KITCHEN AT ALL TIMES . |