3701-21-25(I) OAC / Level one certification in food protection
Observed the FSO did not have a person in charge that had completed a Level One Certification course at the time of inspection Person in charge was unable to identify the 8 common food allergens at the time of inspection.
The licensor shall mandate level one certification in food protection training for: except as provided in (I)(3) and (I)(4) of this rule, at least one person in charge per shift of a food service operation. Due to the number of violations and repeat violations for past inspection, this FSO is required to have at least one person certified in food protection present at all times of operation. The 8 major food allergens are Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soybeans. At least one person in charge with certification in food safety level one shall be present at all times of operation. Correct By: 01-Mar-2017
3717-1-02.2(G) / Jewelry - prohibition.
Repeat Observed food both 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. Train employees on what jewelry is allowed to be warn when preparing foods.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection Observed in-use utensils used for scooping coconut product was stored with the utensil handle in direct contact with food at the time of inspection. .
To prevent contamination, during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. Manager correct this violation at the time of inspection. Recommend providing a utensil with a longer handle to ensure proper storage.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed multiple soiled wet and dry wiping cloths out on the preparation surfaces. Observed food employee using the wiping cloths to dry hands or wipe food debris from fingers at the time of inspection.
To prevent contamination, (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. Wet wiping cloths shall be stored in sanitizer water after used to wipe food contact surfaces. Dry wiping cloths shall be used for one task then discarded.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment (new juicer cold holding unit and wrap preparation cold holding equipment) had a thermometer that was not correctly placed. Equipment had the thermometer in the back for the storage area at the time of inspection.
In a mechanically refrigerated food storage unit, the sensor of a temperature measuring devices shall be located to measure the air temperature or simulated product temperature in the warmest part of a cooling unit. Provide a temperature measuring device in the front (warmest area of the equipment)of the cold holding equipment to ensure equipment is proper holding a acceptable cold temperatures.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed equipment and/or components (reach-in freezer lid on front service equipment and freezer lid in the back storage area) that was not maintained in good working order at the time of inspection
To allow equipment to function properly, 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/replace the lid on the freezer in the back storage area and lid to the front service reach-in freezer. Metal cover is breaking away from the installation foam creating a hard to clean surface.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed multiple reach-in freezers and cold holding equipment with door seals in need of replacement or repair. Observed some seals have been repaired with duct tape which is not an acceptable repair. Equipment and/or components are not maintained in good working order at the time of inspection.
To ensure equipment is in proper working order, repair or replace the damaged gaskets on all freezer and cold holding equipment. 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.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles (beverage containers for smoothies) were not properly stored after removal from the original protective packaging. Employee removed the beverage containers and stacked the containers on top of the dispensing equipment without gloves (touching the lip contact area on the beverage containers) at the time of inspection.
To prevent contamination, single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Discontinue storing beverage containers on top of the dispenser after removing the protective packaging. Train employees to restock the beverage container dispensers without touch the lip contact area or to use clean gloves.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed single-service and single-use articles (to go containers and beverage containers on the floor in dry stock room) were not properly stored.
To prevent contamination to single service articles, single-service articles, and single-use articles shall be properly stored at least six inches (fifteen centimeters) above the floor. Reorganize the storage room so single-use articles are not on the floor.