3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. THE PERSON IN CHARGE DID NOT COMPLY WITH THE CODE BY HAVING CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. TO EXERCISE ACTIVE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PIC SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.
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 Employees are not informed in a verifiable manner of their responsibility to report information about their health. THE PIC DID NOT RESPOND CORRECTLY TO THE SANITARIAN’S QUESTIONS REGARDING FOOD SAFETY. TO OBSERVED THE PERSON IN CHARGE (PIC) HAD NOT PROVIDED ALL OF THE EMPLOYEE HEALTH POLICIES. TO PREVENT THE OCCURRENCES OF FOODBORNE DISEASES IN THE FOOD SERVICE OPERATION, THE PIC MUST ENSURE THAT ALL FOOD EMPLOYEES ARE AWARE OF REPORTING REQUIREMENTS FOR ALL MAJOR SYMPTOMS SUCH AS: DIARRHEA, JAUNDICE, VOMITING, THE THIRTEEN REPORTABLE DISEASES, AND COVID - 19. THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE EMPLOYEE HEALTH POLICIES.DEMONSTRATE KNOWLEDGE, THE PIC MUST STATE THE REQUIRED FOOD TEMPERATURES FOR SAFE COOKING OF TCS FOOD.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. OBSERVED SPRAYER NOZZLE FROM THREE - COMPARTMENT SINK BELOW FLOOD RIM LEVEL IN KITCHEN AREA. TO PREVENT BACKFLOW FROM CONTAMINATING FOOD AND EQUIPMENT, AN INDIRECT CONNECTION (AIR-GAP) MUST EXIST BETWEEN THE SPRAYER NOZZLE AND FLOOD RIM LEVEL ON THREE - COMPARTMENT SINK. THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE PROPER AIR-GAP.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. OBSERVED OHIO MANAGER CERTIFICATION (LEVEL 2) NOT PRESENT IN THE FOOD SERVICE OPERATION.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s). OBSERVED THAT SOAP NOT PROVIDED ABOVE HANDWASHING SINK IN DRY FOODS STORAGE AREA.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED AN ACCUMULATION OF ENCRUSTED DIRT AND DEBRIS ON (4) DEEP FRYERS IN KITCHEN AREA.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-January-2022
| Comments |
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| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. THE PIC DID NOT RESPOND CORRECTLY TO THE SANITARIAN’S QUESTIONS REGARDING FOOD SAFETY. TO OBSERVED THE PERSON IN CHARGE (PIC) HAD NOT PROVIDED ALL OF THE EMPLOYEE HEALTH POLICIES. TO PREVENT THE OCCURRENCES OF FOODBORNE DISEASES IN THE FOOD SERVICE OPERATION, THE PIC MUST ENSURE THAT ALL FOOD EMPLOYEES ARE AWARE OF REPORTING REQUIREMENTS FOR ALL MAJOR SYMPTOMS SUCH AS: DIARRHEA, JAUNDICE, VOMITING, THE THIRTEEN REPORTABLE DISEASES, AND COVID - 19. THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE EMPLOYEE HEALTH POLICIES.DEMONSTRATE KNOWLEDGE, THE PIC MUST STATE THE REQUIRED FOOD TEMPERATURES FOR SAFE COOKING OF TCS FOOD IN KITCHEN AREA. TO PREVENT BACKFLOW FROM CONTAMINATING FOOD AND EQUIPMENT, AN INDIRECT CONNECTION (AIR-GAP) MUST EXIST BETWEEN THE SPRAYER NOZZLE AND FLOOD RIM LEVEL ON THREE - COMPARTMENT SINK. THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE PROPER AIR-GAP. |