[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations at time of inspection.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Raw meats (eggs, chicken, tuna, salmon, shrimp, etc.) were stored over RTE foods (vegetables and cooked foods) in the coolers at time of inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (chicken, lettuce, shrimp, crab, tofu, salmon, tuna, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed tempura batter holding at 76 degrees F at time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed multiple hand washing sinks being used for other tasks at time of inspection (air drying, utensil storage, dump sink, etc.).
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical The handwashing sink was not easily accessible. Observed multiple hand washing sinks inaccessible at time of inspection.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.

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.
To prevent health hazards, obtain the ODH level 2 certification 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(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Multiple food items were stored on the floor at time of inspection (walk in freezer, dry storage, and tea near ice machine).
To prevent contamination, store on shelves. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths stored on the preparation tables throughout the kitchen at time of inspection.
To prevent the growth of bacteria, store in sanitizer buckets. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Observed a food thermometer was not readily accessible at time of inspection.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard and 30 day

Inspection Date: 15-August-2018