3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation at time of inspection (rings, bracelet, and watch).
To prevent contamination, food employees may not wear jewelry on their arms or hands.
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 an 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.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Observed person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection.
To prevent contamination, provide a policy. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed non-commercial induction heating device in deli at time of inspection.
To prevent health hazards, discontinue the use of non-commercial equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Observed no test kit available for measuring the concentration of the sanitizer at 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.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized. Observed the RFE without sanitizer at time of inspection.
To prevent health hazards, properly ware wash (wash, rinse, and sanitize) equipment. Equipment food-contact surfaces and utensils shall be sanitized.
3717-1-04.8(F) / Storage - prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service articles or single-use articles were stored in a prohibited area. Observed cups stored on the floor and cups stored at coffee counter without proper protection from consumers at time of inspection.
To prevent contamination, store cups off the floor and away from potential contamination. Equipment, utensils, laundered linens, or single-service articles or single-use articles may not be stored in the areas specified under this rule where contamination might occur.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed the floor and wall junctures are not properly coved or closed at time of inspection.
To promote proper cleaning, properly seal and/or provide coved base along all floor/wall junctures. In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the deli handwashing sink at time of inspection.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed the walk in freezer condenser unit in disrepair. Observed water damaged ceiling tile outside the restroom at time of inspection.
To prevent health hazards, repair the facility. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt, dust, and debris along the walk in cooler fan at time of inspection.
To prevent contamination, clean the fan. 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.