3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.CRITICAL VIOLATIONS WERE OBSERVED AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.THE OPERATOR MUST MAINTAIN CONTROLS AND OVERSIGHT OF THE FACILITY TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
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.OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY ON FILE FOR FOOD EMPLOYEES.
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.OPERATION MUST HAVE AN EMPLOYEE HEALTH POLICY THAT CONTAINS THE 13 REPORTABLE DISEASES AND COMMONS SYMPTOMS THAT RESTRICT/EXCLUDE FOOD EMPLOYEES. THE DOCUMENT MUST BE SIGNED BY FOOD EMPLOYEE AND KEPT ON FILE AT THE FACILITY.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF FOOD DEBRIS ON CAN OPENER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF A PATHOGEN THAT MAY CAUSE A FOODBORNE ILLNESS, CLEAN AND SANITIZE CAN OPENER EVERY FOUR HOURS OR AFTER USE. Correct By: 21-Jan-2018
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.OBSERVED A DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE PREP SINK.
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.TO PREVENT THE CONTAMINATION FROM SEWAGE BACKFLOW, INSTALL AN AIR GAP OF AT LEAST ONE INCH BETWEEN THE FLOOR DRAIN AND DISCHARGE PIPE OF THE PREP SINK.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat 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.OPERATION DID NOT HAVE A MANAGER/SUPERVISOR WITH A LEVEL II 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.
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.OPERATION DID NOT HAVE A WRITTEN VOMIT/FECAL CLEAN UP PROCEDURE.
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.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Repeat Observed a handwashing sink without water at the required temperature.OBSERVED HANDWASHING SINK WITHOUT HOT WATER.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-January-2018
| Comments |
|---|
| FOODS ARE RECEIVED FROM APPROVED SOURCES (SYSCO, CENTRAL KITCHEN, SCHWEBEL).PEST CONTROL- GENERAL PEST (MONTHLY).QUATERNARY AMMONIUM TEST KIT- YES. BI-METALLIC THERMOMETER CALIBRATION-YES. PROVIDED PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, VOMIT/FECAL CLEAN UP PROCEDURES, AND VARIOUS FOOD SAFETY HANDOUTS. |