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 the time of inspection.
To ensure proper clean-up, person in charge shall ensure that the FSO have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces. Develop and implement a procedure for dealing with accidents for the operation.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items (ice cream tubs) in the walk-in freezer at the time of inspection.
To prevent contamination, 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. Ice cream tubs shall be stored 6 inches off the floor in the walk-in freezer.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed sterilite containers used for storing waffle cones near the front service window that were not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Discontinue using unapproved containers. Replace sterilite containers with food grade commercial containers that have been approved by a recognized testing agency (NSF).
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed the warewashing sink (3-compartment) and hand sink in the bathroom that were not properly sealed to the wall at the time of inspection.
To prevent health hazards, equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining walls at a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Sinks shall be properly sealed to the wall. Caulk along the back of the sinks.
3717-1-04.3(C) / Fixed equipment installation: elevation or sealing.
Observed multiple chest freezers throughout the facility that did not appear to be properly sealed to the floor or elevated at the time of inspection.
To facilitate cleaning, floor-mounted equipment shall be sealed to the floor or elevated on legs that provide at least a six inch clearance between the floor and the equipment; counter mounted equipment that is not easily movable shall be elevated on legs that provide at least a four inch clearance between the counter and the equipment. Recommend putting equipment on casters. Equipment shall be elevated or sealed.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the cold holding equipment located beside the milkshake prep table was not maintained in good working order at the time of inspection.
To ensure foods are being held at the proper temperature, cold holding 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 this unit. Foods that require refrigeration shall not be stored in this unit until a temperature of 41 degrees F or below is kept.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed ceilings throughout the facility with peeling paint at the time of inspection.
To prevent health hazards, where FSO activities are conducted, materials for indoor ceiling surfaces shall be smooth, durable, and easily cleanable. Repair all peeling and chipping paint throughout the facility.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed multiple cracked fllor tiles throughout the facility at the time of inspection.
To allow for proper cleaning, floors shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair cracked floor tiles to be smooth and easily cleanable..
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs inside the chest freezer next to the drive thru window that were not properly shielded or coated where required at the time of inspection.
To prevent health hazards, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Provide shielding for the light bulb listed above.
3717-1-06.1(M) / Outer openings - protected.
Observed both outer doors without proper protection against the entry of insects and rodents at the time of inspection. Doors were not provided with self-closing mechanisms.
To prevent contamination, outer openings of an FSO shall be protected against the entry of insects and rodents as specified in this rule. Provide self-closing mechanisms for the outer doors and ensure doors are tight fitting with no gaps or holes.