Pickaway County Health Department

The following violation(s) have been corrected since the last inspection.
3701-21-02(H) OAC/License not displayed;Display on exterior of mobile FSO Observed an invalid food license on display at the facility. A licensee shall display the license for that food service operation at all times at the licensed location; Each operator of a mobile FSO shall conspicuously display the name of the operation, city of origin, and area code and telephone number on the exterior of the mobile unit with the individual lettering measuring at least three inches high by one inch wide.
3717-1-02.4(B)/Person in charge: demonstration of knowledge. Person in charge was unable to list or describe the symptoms associated with diseases that are transmissible through food and are reportable to the health department. Person in charge was unable to state proper cooling and reheating temperatures and procedures for reused food. Person in charge needs to demonstrate knowledge on the 16 areas of knowledge located in section 2.4 (B) of the Ohio food code. 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)(13)/Person in charge: duties - ensure employees are properly trained in food safety, including food allergy awareness. Person in charge stated their method currently used for cooling and reheating items. The method being used is not proper cool down reheat procedures. To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-02.4(C)(16)/Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events. There was no vomit/diarrhea cleanup kit in facility. 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.
3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed communal pepper container being used to refill table pepper with a single cup that all employees are using to scoop into pepper container. Bare hand contact happening when each employee touches cup and then the cup is put back inside with the pepper. Also observed whip cream in server area with hand contact area (top of whip cream squeeze pouch) touching lettuce sitting next to the whip cream. Bare hand contact happening when the bare hands contact the whip cream and the whip cream package is laying in with the lettuce. To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed sauces/bottles in fridge located in server area that have no cover to protect from contamination. Observed items in both fridges on both sides of kitchen with no lids or covering to protect food from contamination. 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.
3717-1-03.2(D)/Food storage containers - identified with common name of food. Observed sauce and spice containers in server area with no label to idenify the item within the container. Observed sauce containers in walk in cooler with no identifying label. Observed meat in walk in cooler and reach in fridge on the line with no label indicating what type of meat. Any product not in an original cotainer that is not easily identifiable needs a label indicating what the product is. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-03.3(H)/Reheating for hot holding. Upon discussion with PIC, gravy and other items that are being reheated are just warmed and then kept on hot holding. To ensure prevention of growth of pathogens reheated items must be heated to 165°F at least once within 2 hours and then may be on hot holding of 135°F or higher. To prevent the growth of pathogens, time and temperature controlled for safety (TCS) food that is cooked, cooled and reheated for hot holding shall be reheated as required by this rule.
3717-1-03.4(D)/Cooling - temperature and time control. Upon discussion with PIC foods such as gravy and other items being cooled down are just simply put into the fridge. Items that are set inside fridge have core temperatures that are not being properly cooled down or reaching appropriate temperatures in specific time frames. To prevent the growth of pathogens, cooked TCS food shall be rapidly cooled: within two hours from 135°F to 70°F, and within a total of six hours from 135°F to 41°F or less; (2) TCS food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna; (3) TCS food received in compliance with laws allowing a temperature above 41°F during shipment from the supplier, shall be cooled within 4 hours to 41°F or less; (4) Raw eggs shall be received at 45°F or less and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. Observed partially cooked bacon sitting at room temperature in kitchen area where cooks grab to order and finish cooking. Also observed partially cooked bacon sitting out in the prep area as well. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed items within walk in cooler that did not have date marking. Observed items in walk in cooler with expired date marking. Observed items in reach in fridges located on food line with no date marking. Observed thawing items in walk in cooler not properly date marked with when items began to thaw. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment. Observed oven mits with build up dirt/debri or burn holes.- mits need to be cleaned or replaced. Observed pastry scrapers with dark stains and scrape marks. Observed whisks with burn marks on handle indicating the utensil is being left in a pot. Whisks with burn marks causing flaking of plastic material.- whisks need to be replaced. Observed loaf pans with accumulated grime/dirt/food debri which does flake off if scraped. Pans, utensils, etc that is no longer easily cleanable needs to be replaced. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Observed dirt/spillage in ice machine. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.8(A)/Equipment and utensils - air-drying required. Observed lids/containers in dish room that are being stacked without being fully air dryed causing wet nesting of dishes. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed plates, cups, bowls, etc in facility being stored food contact surface up. Items should be stored self draining either covered or inverted. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed hand wash sink in kitchen area with a sponge inside. Sponge in sink had food debri on it. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no paper towels at hand washing sink. To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-06.2(E)/Handwashing signage. Observed handwashing sinks with no handwashing only signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed bottom of bisquit maker with accumulated crumbs. Observed bottom of where trays are stored full of crumbs/debri. Observed hot chocolate machine with inside nosels that have build up and grime. Observed shelves in server area holding plates, coffee bags, pepper, and other various items that were dirty under or around those items. Observed area/counter under and around tea and pop station with dry sticky build up. Observed pop machine nozzles with sticky build up. Observed doors to kitchen area dirty with dirt/food debri build up. Observed spillage and splatter marks on various walls throughout facility especially in the kitchen area, behind equipment, and by the ice machine. Observed drains in facility with built up grime/food debri. Observed cleaning closet disorganized with missing lids to chemicals and boxes that are leaking powder.- organize and clean cleaning closet. Observed ice build up and dirt/debri on bottom of ice cream cooler. Observed buckets holding container lids with food debri/dirt in the bottom of the buckets. Observed plastic doorway hanger in walk in cooler full of dirt/debri. Observed floors including under and behind equipment and/or shelving with food debri/spillage/dirt build up. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-07.1(A)/Poisonous or toxic materials: Storage: separation. Observed cleaning supplies in server area located on same shelf as single use items such as cups and bags. Observed back up fryer basket located in cleaning supply room. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .

Inspection Information