3717-1-03.5(E) / Consumer advisory.
Critical No consumer advisory informing customers of risk in eating raw or undercooked food on menu. Please ensure a consumer advisory is present in ordre to inform customers of the increased risk of foodborne illness when eating raw or undercooked food. Add a written warning to menu, or place placards on each table within the next two weeks.
To properly inform consumers, except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder using brochures, deli-case or menu advisory, label statements, table tents, placards, or other effective written means.The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Please ensure that all working containers with cleaning supplies are labelled with the common name to prevent potential cross contamination of food items. Manager wrote the name of the cleaning product on these contatiners. Corrected.
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.
3701-21-25(I) OAC / Level one certification in food protection
Employees have not taken Level I Food Safety course, and manager is not always at the facility during operations. Manager has contacted Columbus Public Health to set up a class for his employees in Spanish. Facility is working to gain food safety knowledge, but these certifications are necessary to ensure proper food handling and safety.
At least one employee during all operational hours needs to be certified in Level I food safety.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have a Level II Food Safety certificate from ODH readily available in facility. Manager took PCGHD class back in 2016, but unsure if he has passed. He was able to demonstrate adequate knowledge, but an ODH certification is required to be readily available and accessible at future inspections.
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.
Did not observe a spill kit and written procedure for cleaning and containing vomitus and diarrheal accidents that occur on site. Manager has spoke to someone at GFS, but has not been able to find a kit. Provided an example of a written procedure to manager, and explained that he just needs all the listed materials on site - does not necessarily need a premade spill kit.
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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the fajita prep cooler and the sourcream prep cooler to have a significant amount of water ponding in the bottom of the cooler. Please ensure that equipment is maintained in a state of good repair and proper adjustment were condensation does not pond in the cooler, and is properly drained out.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-January-2018
| Comments |
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| Cleaning efforts have been vast improved. Observed employee wiping up prep table after use - good. Observed test strips and thermometers available for use. Observed proper use of gloves at time of inspection. Observed proper cold/hot holding temperatures of all food and equipment tested at time of inspection. Please continue working on completing Level II Food Safety training for one person in a managerial/supervisory role and Level I food safety training for at least one employee per shift. |