3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food employee put away stock and then put gloves on without washing hands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
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. The person in charge said that t hey cooked fresh raw chicken to 160 degree Fahrenheit.
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.
3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Food employee put on gloves without washing their hands.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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. Correct By: 02-Feb-2018
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. Eggs that were cooked 1/25/18 were 46-48 degrees Fahrenheit and held on top of the containers on the top of the sandwich block. The milk used for drinks was 46 degrees Fahrenheit.
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.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency. Observed a food employee put a box of food on the cutting board of the sandwich block when putting away stock and did not wipe it with a wiping cloth. The box contaminated the food contact surface.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.
3701-21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course.
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing rings and a watch on arms or hands during food preparation.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
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(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils are improperly stored. The spoons for the drinks were stored in a cup of water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-05.4(N) / Covering receptacles.
Observed waste receptacles that were not covered.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Observed an improperly cleaned storage area for refuse, recyclables, or returnables. There is garbage on the ground in the dumpster area.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items.
3717-1-06.4(E) / Cleaning maintenance tools - preventing contamination.
Brooms and mops lean against the wall allowing for contamination when it falls next to a sink or prep table. Hang them to prevent them from falling.
To prevent contamination, food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-January-2018