3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
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. The facility did have several team members with the level II certification, but did not have a current manager with the certificate.
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.
Facility has a policy when responding to vomiting or diarheal events that indicated bleach would be used. The facility did not have bleach in the facility.
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.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed a bottle of simple syrup that was not labeled. Food storage containers are not properly labeled.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed cofee stir sticks stored in an ice bath. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1) In the food with their handles above the top of the food and the container; or 2) In food that is not TCS with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;or 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the frequency specified in 3717-1-04.5(B) and 04.6 (B) of this code; or 4) in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or 5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not TCS; or 6) In a container of water if the water is maintained at a temperature of at least 135° F and the container is cleaned at the frequency specified in 3717-1-04.5 (B)(2)(g) of this code.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Observed a wet wiping cloth stored on a food prep table and another not completely submerged in a sanitizer solution. Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed the ice scoop and coffee stir stick container stored right under the soap dispenser and where employees are washing hands. Miscellaneous sources of contamination observed.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed the pop machine drain rack with rust.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Observed build-up inside the oven. Cooking and/or baking equipment is not cleaned at the required frequency.
Cooking and baking equipment and/or cavities and door seals of microwaves shall be cleaned at least every twenty-four hours.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed stir sticks that were not protected from contaimation. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06(A)(1) / Indoor areas - surface characteristics
Observed the wall by the freezer that is no longer smooth and easily cleanable.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture.
3717-1-06.4(A) / Repairing.
Repeat Observed damaged floor tiles in the kitchen. .
The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed an accumulation of build-up on the floors under equipment, shelves, walls, etc. Observed a build-up of dirt and debris.
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(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Repeat Observed an accumulation of dust on the vents.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.