3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. Owner needs to close this gap and monitor.
gave a copy of Employee Reporting Agreement (previously known as Conditonal Employee and Food Employee Reporting Agreement)...do same for all-such as contractors, volunteers, ...how do you control the health of suppliers coming into operation?
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed raw chicken knife in dedicated hand washing station.
knife was removed, staff person informed of risk ....
3717-1-06.4(K) / Controlling pests.
Critical Repeat Presence of live insects, rodents, and other pests. Observed active ants in deli-kitchen by storages.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. Observed mop sink with hose attached and loose end below flood rim of drain box. Same issue with the sprayer head of the 3 compartment sink where the sprayer head can go below the flood rim of the sink.
owner removed the loose end from below the flood rim of the drain box....needs to do same for the sprayer head at 3 compartment sink
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection. Observed need to have a 16 hour trained person (manager's certifiate) for this C3S operation.
contact our clerks (419-213-4100 option 3) to schedule or discuss options...then turn theacertificate over to Jean Hayden (beh@odh.ohio.gov) so she can verify....Jean will then send to you an ODH Level Two certificate....these are changes from 2016 and past inspections have come with handouts....
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat No written procedures for vomiting or diarrheal events. Observed program does not meet ODH requirements.
establishment has a 6.0 % bleach on hand (that is active ingredient sodium hypochlorite), but needs to take a program approach (procdure, personal protective equipment), knowledge of bleaches as not all meet this standard....provided a copy of ODH Clean Up of Vomit/Fecal Accident...
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) hair not effectively restrained. Observed need for beard/mustache net.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-October-2018
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| Comments: (1) shared Hep A handout, symptoms take 2 to 6 weeks to show (2) provided a food chocking handout (3) provided a newest TLCHD brochure on services/programs (4) consulted on date marking, handwashing, sanitary storages for gloves, utensils like knives (5) owner/staff to stop washing raw chicken (6) provided a temperature safe zone magnet for deli kitchen (7) consulted on sanitizer strengths (want 50 ppm to 100 ppm) only-do not go below or above range for kitchen work as bleach (sodium hypochlorite active ingredient) is a controlled chemical/poison (8) observed that the 2 inch air gap at the prep sink's indirect waste pipe has sludge...clean out the sludge so it does not act as a ladder down into the drain or is a harbor for cross contamination up into the prep sink (9) in walk in reach in beverage cooler keep merchandise (boxed soft drinks from making contact with HVAC PVC pipe from condenser unit. |