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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Repeat 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 EMPLOYEE'S 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.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)(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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris.OBSERVED SOILED WALLS, FLOOR, AND CEILING IN THE WALK IN COOLER.
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.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 27-June-2018


The following violation(s) have been corrected since the last inspection.
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.OPERATOR DID NOT HAVE A 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.
3717-1-03.2(Q)/Food storage - preventing contamination from the premises.
Observed improper storage of food items.OBSERVED CABBAGE IN A BOX AND ONIONS IN A BAG STORED ON THE FLOOR IN THE DRY STORAGE AREA.
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.
3717-1-03.4(J)/Variance requirement.
Observed a process that requires a variance and no variance was obtained. OBSERVED CHOPPED SALTED CABBAGE STORED ON THE FLOOR IN THE DRY STORAGE AREA.
To prevent foodborne illness, an FSO or RFE shall obtain a variance before: 1) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (2) Curing food; (3) Except as provided in rule 3717-1-08.4 of this code, using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not a TCS food; (4) Packaging TCS food using a reduced oxygen packaging method except where the growth of Clostridium botulinum and Listeria monocytogenes are controlled as specified under paragraph (K) of this rule; (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (6) Custom processing of animals that are for personal use as food and not for sale or service in a FSO or RFE if the processing is not done in compliance with rule 3717-1-08.2 of this code; (7) Pressing or bottling juice unless the processing is done in compliance with rule 3717-1-08 of this code; (8) Use of a heat treatment dispensing freezer in a manner other than as specified in rule 3717-1-08.1 of this code; (9) Preparing food by another method that is determined by the Ohio department of health or Ohio department of agriculture to require a variance; or (10) Sprouting seeds or beans. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, A VARIANCE SHALL BE OBTAINED WHEN PICKLING FOOD FOR PRESERVATION. NOTE: OPERATOR CAN PICKLE CUT CABBAGE WITHOUT A VARIANCE ONLY WHEN FOOD IS STORED UNDER REFRIGERATION, DATEMARKED, AND SERVED/DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE.
3717-1-03.5(E)/Consumer advisory.
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED NO CONSUMER ADVISORY ON THE MENU FOR RAW/UNDERCOOKED BEEF.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. TO PROPERLY INFORM THE CONSUMER OF RAW/UNDERCOOKED FOOD, THE MENU SHALL INCLUDE AN CONSUMER ADVISORY AND AN ASTERISKS NEXT TO THE RAW/UNDERCOOKED FOOD ITEM(S). Correct By: 29-May-2018
3717-1-04.2(I)/Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.OBSERVED NO QUATERNARY AMMONIUM TEST KIT.
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.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED THE PREP COOLERS HELD AT TEMPERATURES BETWEEN 47-49 DEGREES F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. OBSERVED THE HANDSINK IN THE FOOD PREP AREA WITH A BROKEN FAUCET HANDLE FOR HOT WATER.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-06.1(M)/Outer openings - protected.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents. OBSERVED OUTSIDE DOOR OPEN IN THE FOOD PREP AREA WITHOUT PROPER PROTECTION AGAINST ENTRY OF INSECTS AND RODENTS.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
Comments
THE OPERATOR DISCONTINUED THE CABBAGE FERMENTATION. FOOD VENDOR FOR SAUERKRAUT: US FOODS. OPERATOR SHALL OBTAIN LEVEL II CERTIFICATION WITHIN 30 DAYS.


Inspection Outcome: