3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw meat over the cooked meat in the walk in refrigerator.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. The potatoes were 51F and the mushrooms were 51F.
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.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. Employee drink did not have a lid or straw. Store in designated 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.
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.
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.
3701-21-25(I) OAC / Level one certification in food protection
The FSO did not have a person in charge that had completed a Level One Certification course.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard and 30 day
Inspection Date: 25-April-2018
| Comments |
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| Was using hand sink at the bar as a dump sink. The Director of Operations said they will discontinued practice. |