3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food employee handle a bun with their bare hands and then put on gloves without washing their hands.
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.
3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed food employee handling buns without gloves on. Discarded the buns.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The diced tomatoes were 50F and the Tazicki sauce was
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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The diced tomatoes was 50F and the tzatziki sauce was 43F on one sandwich block. The tuna salad was 44F and the egg salad was 44F on the other sandwich block. The temperature was turned down.
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.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection The chlorine level in the dishwasher was 0 ppm chlorine. Discontinue using dishwasher, use three compartment sink until repaired.
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.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Before checking the temperature with the probe thermometer. The thermometer is wiped with a wet wiping cloth, then dried before putting it in the food item. Discontinue practice.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Equipment and utensils are not being air dried. Observed the dishwasher towel drying the dishes after they came out of the dishwasher.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-April-2018