3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed a 3 hour trained person (also provided on line training) 'present' but establishment also needs a 16 hour trained person. Gave handout on Major Changes to Ohio Food Code _this would the #1 of 7 items. Contact our Clerks (419-213-4100 option 3) to register for either class or online and proctoring session.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
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 Repeat Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed need to install and maintain this program. Shared handout: Conditional/Foodservice Employee Reporting Agreement.
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(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands
Critical The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty. Observed metal tongs at hot holding in a container that needs cleaning.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection The handwashing sink was not easily accessible. Observed handwashing sink filled with two cloth towels and a beverage can.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.