3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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.
To prevent foodborne illness, 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.
3717-1-03.5(C)(2) / Food labels - packaged food
Observed labels on a food (meat, poultry, and fish) packaged in the RFE did not contain all required information at the time of inspection. Multiple labels were missing the products common name and safe handling instructions.
To properly inform customers, provide the required information on packaged foods. food label information shall include: (a) The common name of the food, or an adequately descriptive identity statement; (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (c) An accurate declaration of the quantity of contents; (d) The name and place of business of the manufacturer, packer, or distributor; (e) The name of the food source for each major food allergen contained in the food, unless listed in the ingredients; (f) Nutritional information when required by law; and (g) Proper Labeling on container of salmonoid fish containing canthaxanthin. Meats that are recieved with safe handling label shall have the safe handling information transfered when repackaged.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no test kit available for measuring the concentration of the sanitizer at the time of inspection.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide proper test kit for sanitizer.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Observed equipment food-contact surfaces and utensils were not being sanitized at the time of inspection. The food establishment had no approved sanitizer at the time of inspection.
To properly wash equipment and utensils, an approved sanitizert must be used and the guidlines must be followed. Ensure scented bleach is not used. Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed the back exit door without proper protection against the entry of insects and rodents at the time of inspection. The door was found not tight-fitting or able to self-close.
To prevent contamination, outer openings of an RFE shall be protected against the entry of insects and rodents as specified in this rule. Except as provided in paragraphs (M)(2) and (M)(3) of this rule, outer openings of an RFE shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors. Repair back door to be self-closing and tight-fitting.
3717-1-06.2(I)(1) / Lighting - intensity (10)
Observed the light intensity in the walk-in refrigerator was less than ten foot candles at the time of inspection. Multiple light fixtures were not working at the time of inspection.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Provide proper lighting in the walk-in cold holding unit.