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[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical CorrectedDuringInsp Handwashing sink not accessible. OBSERVED: GREEN cutting board blocking the hand sink next to the 3 compartment sink. To prevent a food borne illness hand sinks shall be available at all times. CORRECTED: Manager removed green cutting board.
Correct By: 10-Jan-2019

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with Ohio level two certification in food protection. Facility is required to have a person with Ohio certification to oversee employees and prevent a foodborne illness..Reciprocity papers can be obtained on-line from Ohio Department of Health, under food safety tab. Papers were given at last inspection to the person in charge.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 10-January-2019


Comments
Reviewed with Kerri Ingle
Reviewed & signed by Melissa Fordenwalt
X - P - Chemical: No unapproved food or color additives are used.
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
III - P - Preventing Contamination by Hands: Observed food employee washing hands when required.
III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code.
VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces.
III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves.
I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.