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 an employee donning gloves to make a wrap without first washing hands 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)(14)/Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed a working employee unaware of her responsibility to report health information at time of inspection. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.2(K)/In-use utensils - between-use storage. In-use utensils were improperly stored. Observed the ice scoop handle in contact with ice at time of inspection. To prevent contamination, store handles without contacting food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
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 (turkey and roast beef). 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.
3717-1-04.2(I)/Sanitizing solutions - testing devices. There is no test kit available for measuring the concentration of the sanitizer. Observed the working employees unable to locate a sanitizer test kit 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 and used by employees.
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. The ice machine had an improper air gap at time of inspection. To prevent health hazards, provide a proper air gap on the ice machine drain. 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.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection. To prevent contamination, thoroughly clean the floors. 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.
3717-1-06.4(K)/Controlling pests. Observed the presence of live flying insects in the FSO at time of inspection. Reduce the insect population in an approved method. To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or pesticides used according section (C), (K) and (L) of rule 3717-1-07.1 of this code; and eliminating harborage conditions.
3701-21-25(I) OAC/Level one certification in food protection Observed the FSO without a level one certification available at time of inspection. To prevent health hazards, provide training to all shift managers.

Inspection Information