No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 07-May-2018
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3701-21-25(I) OAC/Level one certification in food protection The FSO did not have a person in charge that had completed a Level One Certification course. |
| 3717-1-02.3(A)/Food contamination prevention - eating, drinking, or using tobacco. Observed employee eating, drinking, or using tobacco in non-designated area. Employee drink did not have a lid or straw. Store in designated area. To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. |
| 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.. 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. |
| 3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. |