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.OBSERVED NO EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION.
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. THE OPERATION SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
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 HOT DOGS IN THE COOLER DRAWER ABOVE 41 DEGREES F.
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 LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE STORED AT 41 DEGREES F OR BELOW IN COLD HOLDING.
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.OBSERVED NO WRITTEN PROCEDURE 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.
3717-1-02.4(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.OBSERVED NO LEVEL II CERTIFICATION AT TIME OF INSPECTION.
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.
3717-1-03. / Food - safe, unadulterated, and honestly presented
Observed food that was unsafe, adulterated, or not honestly presented.OBSERVED A DENTED CAN OF MARINARA SAUCE.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. OBSERVED A BUILD UP OF DEBRIS ON THE KNIFE HOLDER.
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-July-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES: NORTHERN HAZEROT, SANSON, GFS. PEST CONTROL- CENTRAL. SANITIZER- ECOLAB (MULTI-QUAT). TEST KIT-YES. PROVIDED THE PERSON IN CHARGE WITH AN EMPLOYEE HEALTH POLICY, A VOMIT/FECAL CLEAN UP PROCEDURES, AND VARIOUS FOOD SAFETY HANDOUTS. |