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. OBSERVED THAT THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION HAS NOT BEEN OBTAINED.
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. TAKE AN APPROVED FOOD SAFETY TRAINING COURSE, OBTAIN THE CERTIFICATE UPON COURSE COMPLETION, THEN CONTACT THE OHIO DEPARTMENT OF HEALTH FOR ADDITIONAL INFORMATION TO OBTAIN THE LEVEL TWO CERTIFICATION IN FOOD PROTECTION.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed improper use and/or maintenance of wiping cloths. OBSERVED WIPING CLOTHS ON THE SERVING LINE COUNTER.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. ALL WIPING CLOTHS (WHEN NOT IN USE) MUST BE PLACED INSIDE OF A SANITIZER BUCKET. THE WIPING CLOTHS WERE REMOVED AND PLACED IN THE THREE COMPARTMENT SINK DURING THE TIME OF INSPECTION. Correct By: 22-Jan-2018
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible. OBSERVED A PROBE FOOD THERMOMETER WITH A RANGE FROM 50 DEGREES FAHRENHEIT TO 550 DEGREES FAHRENHEIT.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. PROVIDE A PROBE FOOD THERMOMETER WITH A RANGE FROM 0 DEGREES FAHRENHEIT TO 220 DEGREES FAHRENHEIT IN ORDER TO ALLOW PROBE THERMOMETER CALIBRATION AND INTERNAL FOOD TEMPERATURE READINGS.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. OBSERVED A QUATERNARY AMMONIUM BASED SANITIZER TEST AVAILABLE BUT ONLY CHLORINE SANITIZER WAS PRESENT WITHIN THE FACILITY.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. PROVIDE A CHLORINE BASED SANITIZER TEST KIT IN ORDER TO VERIFY THE CONCENTRATION OF THE CHLORINE BASED SANITIZER.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered receptacle in women's restroom. OBSERVED THAT A COVERED RECEPTACLE WAS NOT PRESENT INSIDE OF THE UNISEX RESTROOM.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PROVIDE A COVERED RECEPTACLE INSIDE OF THE UNISEX RESTROOM FOR SANITARY NAPKIN DISPOSAL.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED DIRT, FOOD DEBRIS AND GREASE BUILD-UP UNDERNEATH THE COOKING EQUIPMENT, UNDERNEATH THE THREE COMPARTMENT SINK AND GREASE BUILD-UP ON THE WALLS AGAINST THE HANDWASHING SINK, SERVING LINE COOLER AND THE COOKING EQUIPMENT.
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. THOROUGHLY CLEAN THE ENTIRE FACILITY INCLUDING THE KITCHEN AND WAREWASHING AREA FLOORING, WALLS, COOKING EQUIPMENT AND SINKS (INCLUDING THREE COMPARTMENT, UTILITY AND HANDWASHING).