3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule. The employee health policy lists 6 illnesses and Ohio requires 13. Recommend including the missing illnesses.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. After being washed the ice tea nozzles were not cleaned to sight.

3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces not cleaned at required frequency. There was a buildup on the food contact surface on sandwich cooking machine.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. The Key Lime Caesar salad dressing was dated to be discarded by 12/9. (CCP)

3717-1-03.4(J) / Variance Requirement
Critical Conducting a special process without a required variance. There is chicken that is cooked then ROP without a HACCP plan available or variance. Discontinue until a plan is provided. (CCP)

3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Improper packaging of food using reduced oxygen packaging without a variance. There is raw chicken, rice and cheese that is ROP and there is no HACCP plan available. A HACCP plan is required, discontinue ROP for all products until a HACCP plan is available. (CCP)

3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Repeat Corrected During Inspection Improper temperature of wash solution in mechanical warewasher. After 7 racks the wash temperature was 139F. Use three compartment sink until repaired.