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. OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY.
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.OPERATION MUST HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN,
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. OBSERVED CRITICAL VIOLATIONS AT TIME INSPECTION.
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.THE OPERATOR MUST MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATION DO NOT OCCUR.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces are not cleaned at the required frequency.OBSERVED A BUILD UP OF DEBRIS IN THE THREE COMPARTMENT SINK.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, CLEAN AND SANITIZE THREE COMPARTMENT AFTER USE. Correct By: 24-Jan-2018
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.OPERATION DID NOT HAVE A MANAGER OR SUPERVISOR WITH A LEVEL II CERTIFICATION.
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.
3717-1-02.4(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.OPERATION DID NOT HAVE WRITTEN PROCEDURES FOR VOMIT/FECAL CLEAN UP..
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.
3717-1-03.4(A) / Frozen food - temperature and time control.
Foods in frozen storage exhibit signs of thawing or refreezing.OBSERVED PACKAGED FOOD( HAMBURGER)IN THE REACH IN FREEZER WITH ICE BUILD UP.
Stored frozen foods shall be maintained frozen.
3717-1-05.1(B)(1) / Approved plumbing system.
The plumbing system does not comply with the Ohio building code.OBSERVED A HOSE HOOKED UP TO THE THREE COMPARTMENT SINK.
To prevent health hazards, a plumbing system shall be designed, constructed, and installed according to the Ohio building code.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris.OBSERVED SOILED WALL, FLOORS, SHELVES, AND CEILING THROUGHOUT THE FACILITY.
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.TO CORRECT, CLEAN ON A ROUTINE BASIS.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 21-January-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES ( ABL WHOLESALE, FRITO-LAYS, DANDEE, SNYDER, BORDEN DAIRY). PEST CONTROL- GENERAL.PROVIDED PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, VOMIT/ FECAL CLEAN UP PROCEDURE, AND VARIOUS FOOD SAFETY HANDOUTS. OPERATION IS CLASSIFIED AS A RISK LEVEL III, AND PRACTICING RISK LEVEL II ACTIVITIES. |