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.
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food that had been date marked was not properly discarded when required. HOUSE MADE ITEMS DATE MARKED BEFORE 1/30/18 HAD NOT BEEN DISCARDED.
To prevent illness, refrigerated, ready-to-eat TCS food that has been date marked in the facility shall be discarded if it: (a) exceeds the temperature or time specified in (G)(1) of this rule, except the time the food is frozen; (b) is in a container or package that does not bear a date or day; or (c) is marked with a date or day that exceeds the time and temperature combination specified in (G)(1) of this rule. ENSURE STAFF IS ROTATING STOCK AND DISCARDING FOOD IN THE REQUIRED 7 DAY TIME FRAME.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. CLEAN MAGNETIC KNIFE HOLDER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. ICE MACHINE DISCHARGE PIPE.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). PROVIDE REQUIRED AIR GAP IMMEDIATELY TO PREVENT THE POSSIBILITY OF SEWAGE ENTERING THE SYSTEM.
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.
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. Correct By: 28-Feb-2018
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..
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(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. WORKING CONTAINERS OF CONDIMENTS AND SAUCES.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. OBSERVED SEASONINGS/CONDIMENTS WITHOUT LIDS.
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. PREVENT EXPOSURE TO DUST, INSECTS, OR OTHER ENVIRONMENTAL CONTAMINANTS BY COVERING FOOD BETWEEN LAPSES IN USE.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. LOWER LEVEL PREP TABLE HAD FOOD GRADE LIE SPILLED AND CONTAMINATING CLEAN BAGS AND RAMEKINS, AS WELL AS A PERSONAL ITEM STORED ON TOP OF CLEAN ITEMS.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). BAGS AND RAMEKINS WERE DISCARDED.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Equipment and/or utensils contain improper materials. OBSERVED CAULKING MATERIAL ON DELI SLICER.
To prevent contamination, materials that are used in the construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. PROVIDE INFORMATION FOR THE SAFETY AND USE OF THIS MATERIAL ON A FOOD CONTACT SURFACE. Correct By: 12-Feb-2018
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. SEVERAL COOLERS LACKED AMBIENT THERMOMETERS.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. PROVIDE AND MAINTAIN THERMOMETERS IN ALL REFRIGERATION AND FREEZER UNITS.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. CONVECTION OVEN LACKS A HANDLE.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE THE HANDLE ON THE CONVECTION OVEN IMMEDIATELY.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. OBSERVED FOOD RESIDUE AND DEBRIS ON SURFACES OF LOWER LEVEL COOK LINE EQUIPMENT AND COOLER.
Nonfood-contact surfaces of equipment shall be kept clean. CLEAN DAILY TO PREVENT ATTRACTING PESTS.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed floors, walls, and/or ceilings that were not constructed of approved materials. LOWER LEVEL HAND SINK AND REAR FIRST FLOOR HAND SINK LACK CAULK.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture. SEAL HAND SINKS TO THE SHALL TO PREVENT MOISTURE FROM ENTERING THE SPACE BETWEEN THE WALL AND SINK.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink(s). NO TOWELS AT LOWER LEVEL HAND SINK.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. LOWER LEVEL HAND SINK.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. DRY STORAGE.
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. CLEAN REGULARLY AND MAINTAIN IN A CLEAN AND SANITARY MANNER TO PREVENT HARBORAGE CONDITIONS FOR PESTS.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Observed plumbing fixtures that were not being kept clean and maintained. LOWER LEVEL HAND SINK.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. MAINTAIN ALL HANDSINKS IN A CLEAN AND SANITARY MANNER.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-February-2018