3717-1-02.4(A) / Person in charge: assignment of responsibility.
Critical There was no person in charge present in the food facility during inspection. Observed staff and manager needs training/refresher training in temperature controls, sanitizer usage and master sanitation schedule.
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 Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed eggs stored at lowest level of refrigerated cabinet and making contact with prepackaged meats (raw bacon, deli meats). Provided storage (risk level) handout of TCS Foods.
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.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Corrected During Inspection There is no test kit available for measuring the concentration of the sanitizer. Observed chlorine test kit availble but not in use (original foil packaging of test 'roll'. Observed staff not aware how to set up a 3 compartment sink where a sanitizer is used and the dilution from stock bottle is verified with the Chlorine Test Paper.
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. Provided a handout and worked with staff to correct issue.
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces are not cleaned at the required frequency. Observed 3 compartment sink not being used and very dirty.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Provided handout and worked with staff to resolve.
3717-1-05.1(G) / Handwashing sinks-Number.
Critical Observed inadequate number of handwashing sinks. Observed wrong type of sink in use for handwasing. Observed wrong type of sink used for cleaning equipment. Staff uses a utility type sink for both. Mopings are put into the bathroom or in street drain. Want smooth, cleanable and non-porous material. Utility sink constuction shows groves, creavices that can not be clean/sanitized effectively.
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.