The following violation(s) have been corrected since the last inspection.
3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. Observed a food preparation employee donning gloves to work with cooked chicken immediately after working with raw chicken without washing hands between glove change at time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.4(C)(13)/Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness. Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations and the employee cooking chicken was unable to demonstrate proper procedures at time of inspection (cooling, temperatures, hand washing, etc.). 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.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (corned beef, rice, salsa, soup, chicken, potatoes, gyro, eggs, spinach, lettuce, tomatoes, meatballs, 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.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (coolers, shelving, rear exhaust hood, chip warmer, lettuce bin, deli slicer, and freezer). To prevent contamination, thoroughly clean all equipment. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-05.3(C)/Sewage and other liquid waste: Backflow prevention. Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection (food preparation sink has an improper air gap). Provide a proper air gap. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.
3717-1-07(B)/Poisonous or toxic materials: Working containers - common name. Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material on multiple spray bottles at time of inspection. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Inspection Information