3717-1-02.1(A) / Employee health: Reporting by food employees
Critical License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.(Employee Health Policy not provided)
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food. Employee Health Policy document was provided to the Person in Charge)
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.
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. (A food safety literature packet highlighting critical food safety activity was provided to the PIC as well as information on how to obtain certification in food protection
3717-1-03.2(W)(3) / Consumer self-service operations - proper monitoring by employees
Critical A self-service operation was not properly monitored by knowledgable food employees; customer self-service utensils were observed lying in time temperature controlled for safety (TCS) foods at salad bar
To prevent contamination, consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures; food employee re-positioned utensils in the food in a manner to prevent potential contamintion
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; TCS foods such as pasta salads, cheeses and crab meat at salad bar had a temperature ranging from 43-48 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; since the foods had been displayed about an hour, the PIC directed a food employee to refrigerate these foods to bring the temperature down to 41 degrees Fahrenheit or below)
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; sweet potato pies were displayed at room temperature
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; The PIC discarded three pies while the recently displayed pies were placed under refrigeration; before displaying pies at room temperature, the PIC agreed to share written documentation with our office indicating the pies were not a TCS food
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; sliced melons in open-face cooler had a temperature ranging between 44-46 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; PIC discarded eight (8) packages of sliced melons which were captured on the Voluntary Destruction Form)
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; cut leafy greens at salad bar had a temperature ranging from 48-51 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; PIC directed a food employee to discard these foods and replace foods with more shallow food depth)
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods (opened bagged lettuce) held refrigerated for more than 24 hours were not properly date marked (deli/bakery cooler)
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one; food employee appropriately marked bagged lettuce)
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods (souse meat) held refrigerated for more than 24 hours were not properly date marked (deli area)
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one; PIC instructed a food employee to discard 3 packages of product
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty (encrusted food debris found in interior compartment of saw)
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency (PIC informed the Inspector that equipment inside the refrigerated room in the meat deoartment was cleaned at a 24-hour frequency)
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule; since the temperature of the refrigerated room was 54 degrees Fahrenheit, the equipment should have been cleaned at a 10-hour frequency (Equipment Cleaning Frequency Chart was provided to the PIC)
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Observed no air gap or approved backflow prevention device on the plumbing system (coffee maker adjacent to the bakery)
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule; or (2) Installing an approved backflow prevention device as specified under paragraph (E) of this rule (install an approved backflow prevention device on coffee maker)
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible (the mop bucket and mop were stored directly in front of the handwashing sink)
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use (food employee moved bucket and mop to an appropriate location)
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed (An air break existed between condensate line and floor drain of walk-in cooler outside deli/bakery area)
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink (An air gap is required to prevent contamination of units that contain food)
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed (An air break existed between the the discharge pipe and funnel of the culinary sink near walk-in cooler outside deli area)
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink (An air gap is required to prevent contamination of sinks that contain food)
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed (An air break existed between condensate line and floor drain of ice machine in deli area)
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink (An air gap is required to prevent contamination of units that contain food)
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed (An air break existed between condensate line and funnel of culinary sink in deli/bakery area)
To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink (An air gap is required to prevent contamination of sinks that contain food)
3717-1-06.4(K) / Controlling pests.
Critical Observed the presence of live insects, rodents, and other pests (Flies and other flying insects were observed throughout hot foods, deli and bakery areas, landing on food, equipment, and food contact surfaces)
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material (food employee removed containers from service)
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials (Working container holding cleaner was stored on the same shelf as bread)
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed improper storage of poisonous or toxic materials (Working containers were stored on the same shelf storing single-use articles)
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles (Food employee removed containers from the shelf)