3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Repeat Observed 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 time of inspection (ODH certificate).
To prevent health hazards, obtain an ODH level 2 certificate 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. Recommend checking with proctor of the ServSafe class that the owner has taken to see if it was recognized as a level 2 training from ODH.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Repeat Observed non-durable equipment being used. Peanuts and tree nuts were being stored in used single-use containers at the time of inspection.
To prevent deteriation and for cleaning purposes, discontinue re-using single use containers to store food. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Discontinue re-using single use containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (2 chest freezers, coffee maker, blenders, etc.) that was not approved by a recognized testing agency at the time of inspection.
To meet the requirements of this rule, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Replace "household use only" equipment with NSF approved equipment or from a equivalent testing agency.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 05-June-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-06.1(I)/Light bulbs - protective shielding. Observed light bulbs in the kitchen that were not properly shielded or coated where required at the time of inspection. To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. |
| Comments |
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| This inspection was a follow-up from the inspection on 6/5/2018, which was an inspection regarding the previous Temporary closure of the FSO due to a risk to Public Health for pest infestation. Observed an additional pest control report showing the facility was properly treated by a Licensed Pest Control Operator. Minimal pest evidence was found at the time of inspection. Ensure dates are being put on traps to help with surveillance. Observed the floors of the facilities cleaned. Observed walls and under counters were cleaned. Continue to clean hard to reach areas (under and between equipment). Remove items from the floor to ensure proper cleaning. Maintain the areas that have been cleaned. Owner stated a cleaning schedule is done daily and every Monday a deep cleaning occurs. Continue to implement good cleaning practices. Please ensure insect remains are being removed from the facility frequently. Person In Charge (PIC) will provide a more detailed cleaning schedule for Health Department review at the next follow-up inspection. Implement this procedure immediately. PIC stated that the pest control operator will be inspecting and treating the facility again. Please provide documentation of the treatments. |