3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed raw fish being touching and being thawed next to raw shrimp. Please ensure that food is protected from cross contamination by sepearting raw animal foods during storage, preparation, holding, and display. Employee removed the shrimp from the placed it in a separate container. Corrected.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat No consumer advisory informing customers of risk in eating raw or undercooked food on menu. Please ensure a consumer advisory is present in order to inform customers of the increased risk of foodborne illness when eating raw or undercooked food. Facility is in the process of typing up a new menu, with a consumer advisory. This advisory must be on the menu, or displayed at tables on a placard, by the time of next inspection.
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.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility did not have ODH Level II Food Safety certificate readily available at time of inspection. Please ensure that at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service can provide proof of completion of with a level two 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.
3701-21-25(I) OAC / Level one certification in food protection
PIC's Level I Food Safety certificate has expired, and they are in the process of completing the course. Please ensure that at least one employee with Level I food protection is present at all hours of operation to ensure the proper handling of food at the FSO.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Facility did not have quaternary ammonia test strips in order to test the concentration of sanitizer within the bar area and in the waitress station. Please ensure that the correct sanitizer testing device is available at the facility in order to properly sanitize food contact surfaces and items.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-January-2018