3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Corrected During Inspection PIC unable to demonstrate knowledge of major food allergens.
Review with PIC Correct By: 26-Jul-2021
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Documentation was unable to be provided during inspection
Correct By: 26-Jul-2021
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. No air gap was provided on the drainage pipe from the customer self service Soda dispensing equipment.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Staff was not able to demonstrate knowledge on implementing the procedure and how to use the present kit when a event would occur.
Correct By: 26-Jul-2021
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee was using an unable beverage container during the inspection. Staff was not aware of approved types of beverage containers.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Salt was stored in Pickle containers and the croutons container was not labeled. Original package label of croutons shall be available for review for allergen concerns.
3717-1-06.1(M) / Outer openings - protected.
Back door was not self closing due to vegetation growth. Ensure back door is self closing and self latching.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Multiple wet wiping clothes were observed to be improperly stored. Observed multiple soiled clothes on countertops and by hand sink.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
[51] Improper storage of cleaned equipment, utensils, and laundered linens. Clean utensils were stored on a shelf next to the employee coat hook/used apron storage. Left over from final plan review inspection.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
[52] Improper storage of single-service and single-use articles. Observed box single use storage containers and lids were stored on the floor and contaminated from water issue.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
[51] Improper storage of cleaned equipment, utensils, and laundered linens. Observed box of clean aprons stored on the floor.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed the bread paper box container was removed exposing the clean papers. Papers were not able to covered to protect when not in use.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights. Observed light cover to be missing over food preparation area. Observed another light cover to be hanging over food prep area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 13-July-2021
| Comments |
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| This inspection will be considered as 30 day inspection. The 30 day inspection was postponed due to license application was not submitted to the licenser until July 1, 2021. The Operator use operating under the previous owners license per agreement. FSO was approved to operate with the understanding the following would be corrected: 1) Correct source of water on floor behind the ice machine. Backflow drain may need to be directed to drain with proper air gap. 2) Provide a guard on the right side of clean equipment storage rack to prevent employee personal belongs hanging on coat hooks from contaminating clean items. 3) Aprons should not be stored on floor in cardboard box. Store 6 inches off the floor or in a plastic or similar container on the floor. 4) Caulk the left side of 3 compartment sink to wall. Caulk and seal the wall and drainage pipe juncture under hand sink. Recommend checking all wall and drainage junctures and seal as needed. 6) Provide proper air gap on the drainage line of the soda dispenser. Recommend install "bleed" lines with air gaps on the backflow prevention devices to direct water into floor drain. 7) Provide a proper vomit clean-up kit that will work with the procedure provided. Ensure staff is trained on how to use it. 8) Provide training verifications of all employees regarding symptoms and illness that are required to be reported. 9) Lighting needs improvement as follows: a) at bottom hand sinks in the rest-room (observed 14 foot candles, needs to be 20) b)both walk-in cooler (4) and freezers (3)needs to be 10 foot candles. c) Customer self-service shall be 20 foot candles, 8 was observed (redirect lighting from signage might help). 10) Ensure at least on supervisor is in the process of receiving an ODH certification in food protection (see attached handout) and at least on person with PIC training per shift. During the inspection these items were observed to not be corrected and shall be documented according to the food code. Light was not able to be checked do to equipment issues and will be checked at the scheduled follow-up inspection. Notes to be reviewed at follow-up Inspection: 1) Light intensity will be rechecked throughout the FSO. 2) Ensure staff is aware they hand with fake nails and nail polish shall be gloved when working in the food prep areas. 3) The only allowed jewelry to be warn by food handlers is a plan banded ring or medical bracelet. 4) Ensure staff is able to demonstrate knowledge on proper WRS (wash rinsed and sanitized) process for food contact surfaces and equipment (deli slicer). At least every 4 hours, food contact surfaces shall be washed, rinsed and sanitized. 5) Food prep sink shall be maintained clean and WRS before and after each use. 6) Warewashing sink shall be WRS before use each day. Dirty and contaminated items shall not be stored on the right side of sink where the clean items are to be air dried. 7) Ensure hand sink in men's rest-room has been provided with at least 100 degrees F. 8) Post a proper choking prevention posted. 9) Post current FSO license. 10) Refuse storage area needs to be maintained at all times. Everyone that uses this space is responsible to maintaining the area clean and organized. All notes and violations on this report will be rechecked at the follow-up inspection on July 26. |