Toledo-Lucas County Health Department

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

Critical
Non-critical

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed a pink, slime-like build up at the edges of the interior ice machine ceiling. Increase the cleaning frequency of the ice machine so it is maintained clean to sight.

3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. Observed no air gap present at the ice machine or the far end ice bin. Install air gaps to prevent a potential cross connection, contaminating the bins and ice machine, if the sewer backs up.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Observed no employee dedicated tot he store with ODH certification in food protection. PIC stated his superior was ODH certified but was uncertain if her ODH license was in use in other facilities. Employees are ServSafe manager certified and the link was provided to obtain the ODH license.

3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed a box of frozen food in the walk in freezer with ice on it from a condenser drip above it. Repair the condenser so it does not drip and ensure no food is below the drip, or control the drip with a pan until repaired.

3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed the wash bay of the three compartment sink leaking. PIC hand tightened the bottom of the sink, stopping the leak. PIC stated the bottoms of the sink need tightened with a wrench, as they seem to come loose on a monthly basis, and get tightened again by hand. Properly tighten the sinks with a wrench to prevent future leaks.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed ice on the floor of the walk in freezer.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 24-February-2023

Comments
Ohio Food Code regarding hair restraints and jewelry provided below, 02.2 Management and personnel: personal cleanliness. (G) Jewelry - prohibition. (1) Except as provided in paragraphs (G)(2) and (G)(3) of this rule, while preparing food, food employees may not wear jewelry on their arms or hands. (2) A medical alert bracelet is permitted when a reasonable accommodation is made, such as wearing the bracelet high on the arm or secured in a manner that does not pose a risk to the food but provides emergency medical information if it is needed. (3) A plain ring such as a wedding band may be worn. 02.3 Management and personnel: hygienic practices. (C) Hair restraints - effectiveness. Food employees shall effectively restrain hair by wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. This provision does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. Ice machine. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

Comments

Ohio Food Code regarding hair restraints and jewelry provided below,
02.2 Management and personnel: personal cleanliness.
(G) Jewelry - prohibition.
(1) Except as provided in paragraphs (G)(2) and (G)(3) of this rule, while preparing food, food employees may not wear jewelry on their arms or hands.

(2) A medical alert bracelet is permitted when a reasonable accommodation is made, such as wearing the bracelet high on the arm or secured in a manner that does not pose a risk to the food but provides emergency medical information if it is needed.
(3) A plain ring such as a wedding band may be worn.

02.3 Management and personnel: hygienic practices.
(C) Hair restraints - effectiveness.
Food employees shall effectively restrain hair by wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. This provision does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. Ice machine.

II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
I - P - Employee Health: The operation had an employee health policy on file.
X - P - Chemical: Toxic materials are properly identified and stored.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.