3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical PIC unable to demonstrate knowledge of major food allergens. OBSERVED THE PIC WAS NOT ABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS. TO DEMONSTRATE KNOWLEDGE AND PREVENT ALLERGY ATTACKS OR ANAPHYLAXIS DUE TO EXPOSURE TO MAJOR ALLERGENS, THE PIC SHALL BE ABLE TO IDENTIFY THE MAJOR FOOD ALLERGENS. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE MAJOR FOOD ALLERGENS.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT THE TIME OF INSPECTION. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.

3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical Corrected During Inspection No person in charge present in food facility during inspection. OBSERVED THERE WAS NO PERSON IN CHARGE (PIC) PRESENT AT THE TIME OF THE INSPECTION. TO ENSURE THE FACILITY OPERATES ACCORDING TO THE OHIO UNIFORM FOOD SAFETY CODE, THE LICENSE HOLDER SHALL DESIGNATE A PIC AND SHALL ENSURE THAT A PIC WITH APPLICABLE KNOWLEDGE IS PRESENT AT THE FOOD SERVICE OPERATION DURING ALL HOURS OF OPERATION. AT THE TIME OF THE INSPECTION THE OWNER WAS CALLED IN AND SHE ARRIVED WITHIN 20 MINUTES.

3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. OBSERVED THE PIC RESPONDED INCORRECTLY TO THE HOT HOLDING TEMPERATURE REQUIREMENT AND THE REHEATING TEMPERATURE QUESTIONS. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, THE PIC SHALL DEMONSTRATE TO THE LICENSOR KNOWLEDGE OF THE CORRECT HOT HOLDING AND REHEATING TEMPERATURES OF TCS FOOD. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING PROPER HOT HOLDING AND REHEATING TEMPERATURES, AND PROVIDED THE PIC WITH SUPPORTING DOCUMENTATION.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY AGREEMENTS PROVIDED. TO PREVENT POTENTIAL CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS WITH MICROORGANISMS THAT CAN LEAD TO FOODBORNE ILLNESS, FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES MUST BE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PIC INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. AT THE TIME OF THE INSPECTION, THE OWNER SIGNED THE EMPLOYEE HEALTH POLICY, AND STATED THAT THE OTHER EMPLOYEES WOULD SIGN IT WITHIN THE WEEK.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED TCS FOOD SUCH AS BUFFALO CHICKEN AND SPICY CHICKEN, AND CHICKEN STRIPS, MAINTAINED AT 127-133 DEGREES FAHRENHEIT IN THE HOT HOLDING DISPLAY, AND CHICKEN SANDWICHES MAINTAINED AT 106 DEGREES FAHRENHEIT IN THE HOT HOLDING DISPLAY BY THE WINDOW. TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOOD SHALL BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW, OR A TEMPERATURE OF 135 DEGREES FAHRENHEIT OR ABOVE, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE TCS FOOD ITEMS FROM THE HOT HOLDING DISPLAYS AND DISCARDED THEM INTO THE TRASH RECEPTACLE.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. OBSERVED POISONOUS AND TOXIC MATERIALS (GRAFFITI REMOVER SPRAY) STORED NEAR SINGLE-SERVICE ITEMS (COFFEE CUPS). TO PREVENT CONTAMINATION OF FOOD WITH POISONOUS AND TOXIC SUBSTANCES SUCH AS GRAFFITI REMOVER, POISONOUS AND TOXIC MATERIALS SHALL BE STORED IN SUCH A WAY SO THAT THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE ARTICLES, AND SINGLE-USE ARTICLES. AT THE TIME OF THE INSPECTION, THE PIC REMOVED THE GRAFFITI REMOVER FROM THE SINGLE-SERVICE ITEMS STORAGE AREA.

3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical Corrected During Inspection Food thermometers are not accurate. OBSERVED PROVIDED FOOD TEMPERATURE MEASURING DEVICES SCALED IN FAHRENHEIT ARE NOT ACCURATE BUT READ TEMPERATURES 10 DEGREES FAHRENHEIT APART WHILE STORED IN THE SAME CONTAINER AT ROOM TEMPERATURE. TO LIMIT THE GROWTH OF MICROORGANISMS THAT CAN CAUSE FOODBORNE ILLNESS, FOOD TEMPERATURE MEASURING DEVICES SHALL BE ACCURATE TO PLUS OR MINUS DEGREES FAHRENHEIT IN THE INTENDED RANGE OF USE. AT THE TIME OF THE INSPECTION, THE SANITARIAN PROVIDED THE PIC WITH INFORMATION AND DOCUMENTATION REGARDING THE NECESSITY OF ACCURATE FOOD TEMPERATURE MEASURING DEVICES, AND THEIR PROPER CALIBRATION; THE OWNER DISCARDED THE FOOD THERMOMETERS AND STATED THAT SHE WOULD PURCHASE NEW ONES THE NEXT DAY.