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.OPEARTION 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.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.HOT DOG ROLLER/WARMER IS NOT BEING CLEANED AND SANITIZED EVERY 24 HOURS.
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, THE HOT DOG ROLLER SHALL BE CLEANED AND SANITIZED EVERY 4 HOURS.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.OBSERVED A DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND THE DISCHARGE PIPE OF THE SINK USED FOR MANUAL WASHING.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.TO PREVENT CONTAMINATION OF SEWAGE, AN AIRGAP OF AT LEAST ONE INCH SHALL BE INSTALLED BETWEEN THE FLOOD LEVEL RIM AND THE DISCHARGE PIPE OF THE MANUAL WAREWASHING SINK. Correct By: 11-Apr-2018
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 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.
3717-1-04.2(B)(1) / Manual warewashing - three compartment sink required.
Observed no three-compartment sink for the manual washing, rinsing, and sanitizing of utensils. OBSERVED NO THREE COMPARTMENT SINK FOR MANUAL WASHING, RINSING, AND SANITIZING OF EQUIPMENT AND UTENSILS. NOTE: OPERATION USES A LARGE ONE COMPARTMENT UTILITY SINK FOR MANUAL WASHING. FOOD EMPLOYEES WILL TEMPORARILY USE A THREE TUB SET UP FOR WASH, RINSE, SANITIZE UNTIL THREE COMPARTMENT SINK IS INSTALLED.
To prevent contamination, a sink with at least three compartments shall be provided for manually washing, rinsing and sanitizing equipment and utensils.
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 FOR THE STERAMINE SANITIZER.
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.
3717-1-06.2(D) / Handwashing aids and devices - use restrictions.
Observed soap and towels for handwashing at the food preparation sink, utensil washing sink, or the service sink.OBSERVED A UTILITY SINK THAT IS BEING USED FOR HANDWASHING AND MANUAL WASHING.
A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with handwashing aids and devices required for a handwashing sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-April-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES: GFS. COSTCO. ALSO, FOOD IS RECEIVED FROM SWEET MOSES. PEST CONTROL- CLEVELAND CHEMICAL. SANITIZER- STERAMINE. TEST KIT-NO. THERMOMETER-YES. PROVIDED THE PIC (PERSON IN CHARGE) WITH VARIOUS FOOD SAFETY HANDOUTS. OPERATION IS CLASSIFIED AS A RISK LEVEL II AND PRACTICING RISK LEVEL III ACTIVITIES (COOKING/ASSEMBLING TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS:HOT DOGS). OPERATION SHALL UPGRADE FOOD LICENSE TO A RISK LEVEL III. |