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 Repeat 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(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. The diced cabbage stored in a container next to the grill until cooked was 58F.
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.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The prep sink drain extends into the drain.
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).
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat 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.
3717-1-02.4(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.
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.
3717-1-20(A) / Equipment specifications for facilities in operation prior to March 2001
Repeat Observed existing equipment or facilities that no longer meet the requirements of this code. There is a prep sink with square corners that has mold growing in the corners. The square corners do not allow for ease of cleaning, replace the sink because it can not be kept clean and it no long meets the rules.
Existing equipment or facilities that do not comply as specified in this rule shall be replaced.
3701-21-25(I) OAC / Level one certification in food protection
Repeat The FSO did not have a person in charge that had completed a Level One Certification course.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Repeat The plumbing system was not properly maintained. Prep sink drain leaks onto the floor. Repair leak.
A plumbing system shall be properly maintained.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. There is a ceiling tile that was replaced with a type that is not easily cleanable one. Replace tile with one that is easily cleanable type.
The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 06-July-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed improper storage of food items. There was mold growing on the shield inside the ice machine. This allows for contamination of the ice as it is dumped. 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. |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. The inside of the ice machine door is soiled. The outside of the bus pans of chicken in the walk in refrigerator are soiled. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. There was meat on the food contact surfaces of the meat slicer after it was cleaned. There was mold on the shield inside the ice machine. The prep sink is soiled and has mold growing in the corners. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. After being washed, rinsed, sanitized and then air dried. Two strainers were hung up from hook intended for mops. This allows for contamination of the stainers. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. The walls and ceiling are soiled in the kitchen. The floor in the walk in refrigerator is soiled. 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. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. The inside, outside and jamb of walk in refrigerator is soiled. 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. |