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. OBSERVED MISSING EMPLOYEE ILL HEALTH POLICY DOCUMENTS FOR FOOD EMPLOYEES.
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. CORRECT BY ENSURING ALL FOOD EMPLOYEES UNDERSTAND EMPLOYEE ILL HEALTH POLICY WITH SIGNED DOCUMENTS. Correct By: 16-Feb-2018
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED READY-TO-EAT TCS FOOD NOT DATE-MARKED.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. CORRECT BY DATE-MARKING READY-TO-EAT TCS FOOD WITH DATE OF PREPARATION. Correct By: 16-Feb-2018
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Observed unapproved application or use of a poisonous or toxic substance. OBSERVED MIXING OF QUAT AND CHLORINE SANITIZERS.
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule. CORRECT BY DISCONTINUING MIXING SANITIZERS. Correct By: 16-Feb-2018
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 FOOD EMPLOYEE WITH LEVEL TWO CERTIFICATE.
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. OBSERVED NO WRITTEN POLICY FOR VOMIT/FECAL ACCIDENT 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 FOOD STORED DIRECTLY STORED ON THE FLOOR.
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.
3717-1-03.2(R) / Food storage - prohibited areas.
Observed food stored in an unapproved location. OBSERVED FOOD STORED ON TOP OF GARBAGE CAN.
To prevent contamination, food may not be stored in areas described in this rule.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat There is no test kit available for measuring the concentration of the sanitizer. OBSERVED NO CHLORINE 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.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED A BUILD-UP OF DEBRIS ON RACKS IN 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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-February-2018