3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. OBSERVED THE PERSON-IN-CHARGE REACH IN THE FRYER BASKET, GRABBED A PIECE OF FOOD WITH HIS BARE HAND AND ATE IT IN THE KITCHEN AREA..
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. TOUCHING ANY READY TO EAT FOOD AND EATING IN THE KITCHEN AREA IS PROHIBITED. USE TONGS WHEN HANDLING ANY READY TO EAT FOOD FOR A CUSTOMER AND FOODS MUST BE EATEN IN A DESIGNATED AREA AWAY FROM THE FOOD PREPARATION AND SERVING STATIONS.
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.
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 THE SERV-SAFE LEVEL TWO FOOD SAFETY TRAINING COURE AND POST THE CERTIFICATION UPON COURSE COMPLETION AND EXAM PASSING.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. OBSERVED THAT THERE WAS A QUATERNARY SANITIZER TEST KIT AVAILABLE, BUT A CHLORINE BASED SANITIZER TEST KIT WAS NOT AVAILABLE.
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 TO MEASURE THE CONCENTRATION OF THE CHLORINE SANITIZER AVAILABLE.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. OBSERVED A BUILD-UP OF GREASE IN FRONT OF THE FRYER ALONG THE COUNTERTOP AND FRONT WINDOW AND WALLS.
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 KITCHEN AREA TO PREVENT POSSIBLE PEST INFESTATION AND HARBORAGE.