3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Observed the person in charge was unable to retain the labels for the frozen items located in both reach-in freezers at the time of inspection.
To prevent factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall be able to retain labels for food items. Provide labels for the frozen items in the reach-in freezers.
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
Critical The person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the FSO without signed employee reporting agreements 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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed refrigerated, ready-to-eat, TCS foods (milk, ham, corned beef, gravy) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed equipment food-contact surfaces or utensils (interior ice machine,fry baskets, microwave, sauce containers) that had an accumulation of food debris at the time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and maintain the equipment/utensils listed above.
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.
The person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Observed the facility did not have a written clean-up procedure at the time of inspection.
To ensure proper clean-up for accidents, the 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. The facility shall develop and implement a procedure for their operation.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipments (food prep and dough prep cold holding unit) that did not contain a thermometer, or the thermometer was not correctly placed at the time of inspection.
To ensure equipment is functioning properly, a properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit. Provide and correctly place thermometers in the units listed above.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed exposed clean plates stored underneath the chicken wing prep table near the cook line at the time of inspection.
To prevent contamination, cleaned equipment shall be properly stored in a self-draining position that allows air drying and covered or inverted. Discontinue not properly storing plates under the chicken wing prep table.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris on multiple areas of the facility at the time of inspection. The following areas were dirty: (1) floors and walls near the grill line (2) floors and walls near the back warewashing sink and chicken wing prep table.
To prevent health hazards, 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. The areas listed above shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-April-2017
| Comments |
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| Condensate drainage shall be drained from point of discharge to disposal according to law. All scoops shall be stored with handles up and single use scoops shall be discarded after using in bulk ingredient containers. Raw fruits and vegetables shall be washed in the food preparation sink. Working containers of cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. |