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 There is no verifiable proof that employees have been informed of their responsibilty to report symptoms and illnesses as it relates to foodborne diseases.
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)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Employee working alone at time of inspection was not aware of proper wash, rinse, sanitize procedure for cleaning multiuse equipment and utensils. The person in charge shall ensure that employees are properly trained and are properly sanitizing utensils before they are reused.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
There was no procedure available for the cleaning of vomit/diarrheal incidents. A written procedure must be available to minimize the spread of contamination.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-02.4(A)(2) / Person in charge: assignment of responsibility.
There is no employee certified in level 2 food safety. At least one employee that has supervisory responsibility must obtain the level 2 certification.
At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection according to rule 3701-21-25 of the Administrative Code.
3717-1-04.1(Y) / Temperature measuring devices.
There was no thermometer in the reach in cooler. A thermometer must be placed to measure ambient air temperature in the warmest part of the unit.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There were no test strips available for sanitizing food contact surfaces. Test strips must be available to ensure proper sanitizing at the appropriate concentration.
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.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
There was no thermometer available for checking the internal temperature of food. A thermometer must be obtained to ensure food is cooked to the proper temperature before serving.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
Facility Type: Seasonal Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-June-2018
| Comments |
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| Gloves are available. Overall clean facility. |