3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Observed time as a public health control was being used for bean sprout next to preparation line without proper written procedures at the time of inspection.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO, and made available to the licensor. Develop and implement a written procedure for holding the bean sprouts without temperature control.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
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 (nuts,peanuts). 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.
3717-1-05.1(S)(2) / Plumbing system - maintained in good repair.
Observed the plumbing fixture leaking for the 3-compartment sink at the time of inspection
To prevent health hazards, repair the plumbing system. A plumbing system shall be properly maintained in good repair.
3717-1-05.4(O) / Using drain plugs.
Repeat Corrected During Inspection Observed the outside waste receptacle drain that did not have plug at the time of inspection.
To prevent attracting pests, drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed wood shelving used for cleaned equipment that was not constructed of approved materials near the walk-in and grease trap at the time of inspection.
Because of deterioration and cleaning concerns, Where FSO activities are conducted, materials for indoor surfaces shall be smooth, durable, and easily cleanable; and nonabsorbent for areas subject to moisture. Shelving shall be made from approved material to meet the requirements of this rule.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed floors and walls not smooth and easily cleanable under and around the bar at the time of inspection.
To prevent contamination, the floors, floor coverings, walls, and wall coverings shall be designed, constructed, and installed so they are smooth and easily cleanable. The under/behind the bar area shall be provided with backboards and cove base constructed of material that meets the requirements of this rule (FRP, stainless steel, tile or similar material).
3717-1-06.4(A) / Repairing.
Repeat Observed shelving units in the walk-in units in poor condition at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair or replace damaged shelving units.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on the floors in the following locations at the time of inspection: (1) walk-in cold holding unit. (2) walk-in freezer. (3) behind the bar. (4) near grease trap. (5) under and around cook line. (6) under and ice machine/entrance area to enter kitchen.
To prevent health hazards, 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. The areas listed in the observations shall be cleaned and maintained.