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 NO 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. IN ORDER TO PREVENT THE SPREAD OF FOODBORNE ILLNESS, IT IS REQUIRED THAT ALL EMPLOYEES HAVE SIGNED AN EMPLOYEE HEALTH POLICY WHICH CONTAINS SIGNS AND SYMPTOMS OF FOODBORNE ILLNESS, THE 13 REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT. Correct By: 12-Dec-2017
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. OBSERVED THE NACHO MACHINE HOLDING NACHO CHEESE AT 117 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. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL FOODS SHOULD BE HOT HELD AT 135 DEGREES F OR ABOVE. IMMEDIATELY DISCONTINUE USE OF THE NACHO CHEESE MACHINE AND EITHER DISPOSE OF THE MACHINE OR HAVE IT REPAIRED. Correct By: 12-Dec-2017
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED NO DATE MARKING FOR MOZZARELLA CHEESE USED FOR PIZZAS.
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. IN ORDER TO PREVENT FOODBORNE ILLNESS, ALL TCS FOODS SHALL BE DATE MARKED AND USED WITHIN 7 DAYS. THE DAY OF PREP OR FIRST DAY OF USE IS INCLUDED IN THE 7 DAYS.. Correct By: 12-Dec-2017
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. OBSERVED DIRTY PIZZA OVENS, COTTON CANDY MACHINE, ICE MACHINE, AND SINGLE USE DRINK COVER HOLDER
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. IN ORDER TO PREVENT CONTAMINATION OF FOOD, CLEAN ALL EQUIPMENT (PIZZA OVENS, CANDY COTTON MACHINE, ICE MACHINE, AND SINGLE USE DRINK COVER HOLDERS) ON A REGULAR AND ROUTINE BASIS Correct By: 12-Dec-2017
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. OBSERVED A BOTTLE OF MIXTURE OF PINE -SOL AND WATER WITHOUT A LABEL.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. IN ORDER TO PREVENT POSSIBLE CONTAMINATION OF FOOD WITH CHEMICALS, LABEL ALL WORKING BOTTLES WITH THE COMMON NAME OF THE CLEANER. Correct By: 12-Dec-2017
3717-1-07.2 / Poisonous or toxic materials: storage and display - separation
Critical Observed improper display or storage of poisonous or toxic materials offered for retail sale. OBSERVED CLEANING SUPPLIES STORED OVER THE SODA SYRUP.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles. IN ORDER TO PREVENT CONTAMINATION OF FOOD, STORE CHEMICALS IN A SEPARATE AREA AWAY FROM FOOD. Correct By: 12-Dec-2017
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 EMPLOYEE WITH A LEVEL 2 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. AS OF MARCH 1ST, 2017, ALL LEVEL 3 AND 4 FACILITIES MUST HAVE ONE INDIVIDUAL WHO HAS COMPLETED A LEVEL 2 CERTIFICATION.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils are improperly stored. OBSERVED A MEASURING CUP STORED IN THE MOZZARELLA CHEESE.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. ALL UTENSILS OR MEASURING CUPS SHOULD NOT BE STORED IN THE FOOD FOR WHICH THEY ARE USED. THEY ARE TO BE WASHED, RINSED, AND SANITIZED AFTER EACH USE.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED MOZZARELLA CHEESE AND MARINARA SAUCE IN CONTAINERS THAT WERE CRACKED AND HAD BROKEN AND CHIPPED TOPS.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. ALL CONTAINERS USED FOR FOOD SHOULD BE IN GOOD REPAIR AND FREE OF CRACKS AND CHIPS.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible. OBSERVED NO TEMPERATURE PROBES IN THE FACILITY
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. IN ORDER TO PREVENT FOODBORNE ILLNESS, THE FACILITY SHOULD PROVIDE AND REGULARLY USE A TEMPERATURE PROBE TO TEST THE TEMPERATURE OF FOOD.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered receptacle in women's restroom. OBSERVED NO RECEPTACLES IN THE WOMEN'S BATHROOM FOR SANITARY NAPKINS
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. INSTALL COVERED RECEPTACLES IN EACH STALL OF THE WOMEN'S BATHROOMS.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings were not smooth and easily cleanable. OBSERVED SEVERAL WALLS THAT HAD DEEP GOUGES AND IN NEED OF REPAIR
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPAIR WALLS SO THAT THEY WILL BE SMOOTH AND EASILY CLEANABLE
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). OBSERVED NO HANDWASHING SOAP IN THE FACILITY
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. IN ORDER TO MAINTAIN GOOD HYGIENIC PRACTICES, SUPPLY HANDSOAP AT THE HANDWASHING SINK.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. OBSERVED NO HANDWASHING SIGNS IN THE MEN OR WOMEN'S BATHROOMS
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. PROVIDE A HANDWASHING SIGN IN THE MENS AND WOMEN'S BATHROOMS TO ENSURE EMPLOYEES ARE REMINDED TO WASH HANDS BEFORE RETURNING TO WORK.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED DIRTY CABINETS (BOTH INSIDE AND OUT), A FAN IN AN ADJOINING ROOM, AND IN GENERAL THE FACILITY WAS IN NEED OF A MORE ROUTINE CLEANING SCHEDULE.
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. IN ORDER TO MAINTAIN A CLEAN FACILITY, CLEAN THE FACILITY ON A REGULAR AND ROUTINE BASIS
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-December-2017