3717-1-02.4(A) / Person in charge: assignment of responsibility.
Critical Repeat There was no person in charge present in the food facility during inspection. Observed manager on site needs refresher training. Focus on verification of sanitizers, operation of sinks correctly-hand, 3 compartment, prep sink, and effective cleaning (wash-rinse-sanitize) of equipments such as meat slicer, ban saw and ice machine.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs not store correctly in prep table and at retail refrigerated reach in.unit. Observed raw chicken being staged in 3 compartment sink rather than in prep sink.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed some meats in deli case not date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Repeat There is no test kit available for measuring the concentration of the sanitizer. Observed establishment having quat. ammonia test strips (orange) when using chlorine as a sanitizer (white).
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. Worked with staff on how to effectively measure (verify) sanitizer strenght. Measured 50 ppm to 100 ppm. Establishment to have sanitizer wipe cloth bucket and/or sanitizer sink set up at start of business. Staff to perform strength checks throughout use to keep 50 ppm to 100 ppm chlorine.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed need to thoroughly clean ban saw, meat slicer and ice maker. Clean (wash-rinse-sanitize) all hard to reach spots for effective cleaning. When the saw and/or slicer is used for four hours, then clean again.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(G) / Handwashing sinks-Number.
Critical Observed inadequate number of handwashing sinks. Observed 2 of the 3 sinks not operating. Keep sinks in working order to prevent cross contaminations of people, equipments, utensils and connom touch points like phones and approns.
To ensure frequent and proper handwashing, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under paragraph (L) of this rule, and not fewer than the number of handwashing sinks required by the Ohio building code shall be provided.