3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation at the time of inspection.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands. Discontinue wearing jewelry on arms and hands during food preparation.
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.
3717-1-03.2(G) / Washing fruits and vegetables.
Observed the facility using or serving raw vegetables without properly washing them at the time of inspection. Exposed peforated bags of spinach and spring mix (glass reach-in and walk-in cold holding) were being used without being washed.
To prevent health hazards, raw vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash spinach and spring mix before using or provide documentation that spinach is recieved pre-washed and ensure perforated bags are protected when stored.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Observed time as a public health control was being used without the 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. Provide written procedure for the method used for the make line products and any other product using time instead of temperature.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipments and freezers throughout the facility that did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
To ensure equipment is functioning properly, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit. Provide temperature measuring devices correctly placed for the equipment that were missing thermometers.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed damaged handle for the handwashing sink in the warewashing area not maintained in good working order at the time of inspection.
To ensure proper handwashing, 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. Repair handle for handsink.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing signs posted at handwashing sinks used by employees at the time of inspection.
To remind employees to wash hands, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide signs for all hand washing sinks used by employees.
3717-1-06.4(A) / Repairing.
Observed standing water on the floor in the specialty drink prep area and on the floor in the hallway near the back drive thru window at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Investigate cause of water and repair if needed. The areas listed above shall be maintained clean.
3717-1-06.4(A) / Repairing.
Observed the walk in freezer and reach-in freezer next to fryers with an ice built up along the interior surfaces at time of inspection.
To prevent contamination, repair the freezers. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris in the back storage area underneath the filters and behind the equipment at the drive thru area at the time of inspection.
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.