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

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 Facility failed to produce an employee health policy showing employees are informed in a verifiable manner of their responsibilty to report health information as it relates to food borne illness.
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.

3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
Facility needs at least one employee certified with level 2 food safety as evident with a certificate from the Ohio Dept. of Health. Facility has servsafe certificate but not ODh 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.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed some accumulation of grime and residue on non-food contact surfaces of equipment. Door handles, cooler handles, and other hard to reach areas shall be kept clean to sight and touch.
Nonfood-contact surfaces of equipment shall be kept clean.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard and Complaint

Inspection Date: 31-May-2018


Comments
All caulking and opening in ceiling appear to have been fixed since remodel inspection. New walls, ceiling, floor grout throughout kitchen. Gloves, thermometers, test strips available.

Received complaint from customer on 5/29/18 that they were here on 5/27/18 and observed a male employee reach his hands down the back of his pants and then resume working with food. During the inspection, I observed employees wearing gloves and washing their hands. Discussed complaint with manager.