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. SEE EMAIL FOR INFORMATION IN THE FOOD SAFETY PACKET. THE REPORTING AGREEMENT MUST BE REVIEWED AND SIGNED.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. BREAKFAST SANDWICHES DELIVERED WEEKLY LACK DATE MARKS.
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. PROVIDE DATE MARKS ON ALL SANDWICHES IN THE GRAB-N-GO COOLER.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. CEASE WASHING COFFEE POTS IN THE HAND SINK, AND UTILIZE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE.
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. RISK LEVEL 3 LICENSED FACILITY HAS NO STAFF WITH A LEVEL 2 FOOD SAFETY CERTIFICATE.
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. SEE FOOD SAFETY PACKET GIVEN AT TIME OF INSPECTION FOR INSTRUCTIONS.
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. SEE EMAIL FOR FOOD SAFETY PACKET. REVIEW THE DOCUMENT AND POST IN THE FACILITY FOR A REFERENCE AND FUTURE INSPECTIONS.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer.
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 TEST KIT FOR THE QUATERNARY SANITIZER IN THE AUTO FEED SYSTEM.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-February-2018
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| Pest control: General Pest Control. |