| 3717-1-02.2(H) Food employees outer clothing is dirty. Hats and shirts of employees were observed to be visibly soiled. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens or single-service or single-use articles.  |
| 3717-1-02.3(A) Employee eating open face sandwich in food prep 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(C)(10) Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils. Observed employee rinsing food contact utensils between uses. Items must be properly washed and sanitized before reuse. To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned equipment and utensils before they are reused. |
| 3717-1-03.1(A)(2) Food prepared in a private home (salsa) was observed in front prep cooler with other facility food items . To prevent foodborne illness, except for products obtained from a home bakery registered by the Ohio Department of Agriculture or products as specified in 3717.021 of the Ohio Revised Code, food prepared in a private home may not be used or offered for human consumption in a food service operation or retail food establishment. |
| 3717-1-03.2(A)(1) Observed food employee not washing hands properly. Observed multiple employees rinsing hand with cold water between tasks. Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of OAC. |
| 3717-1-03.2(C) Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. 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. |
| 3717-1-03.2(M) Observed improper use and/or maintenance of wiping cloths. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. |
| 3717-1-03.2(N)(1) Critical Observed single-use gloves being used improperly. To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. |
| 3717-1-03.2(Y) Miscellaneous sources of contamination observed. Fans in kitchen observed with build-up of debris on cage and blades. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). |
| 3717-1-04.4(A)(1) Equipment and/or components are not maintained in good working order. Observed that the racks in both the undercounter cooler in the front and the steak display case are rusty. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. |
| 3717-1-05.1(C)(1) Observed a handwashing sink without water at the required temperature. Front handwashing sink was not providing hot water. To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. |
| 3717-1-05.1(O)(1) Critical Three handwashing sinks were not easily accessible. Remove fans and equipment from in front of sinks. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 3717-1-05.1(O)(2) Critical Handwashing sink is being used for purposes other than handwashing. Observed soiled rags and soup ladel in basin of hand washing sink. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. |
| 3717-1-06.2(K) Observed no dressing rooms or lockers for employees that routinely change clothes onsite. Observed personal clothing on food prep table. Dressing rooms or dressing areas shall be designated with lockers or other suitable facilities provided for the orderly storage of employees' clothing and other possessions. |
| 3717-1-06.4(B) Observed a build-up of dirt and debris on ceiling air returns and in corners of kitchen floor. 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. |
| 3717-1-07.1(P) Observed personal items that were not stored in a designated employee storage area. Items were on food prep tables and above food prep areas. Employees shall store their personal care items in facilities as specified under (K)(2) of rule 3717-1-6.2 of this code. |