| 3717-1-02.3(C) / Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. Food employee who is cooking foods does have a proper hair restraint. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Ensure either ballcap, visor, hair net or large headband is worn to properly restrain hair from getting into food.  |
| 3717-1-02.4(A)(2) / Person in charge: assignment of responsibility. Repeat Facility did not have one employee with supervisory and management responsibility and the authority to direct and control food preparation and service with level two certification in food protection. Facility still does not have an employee in charge of food production with level 2 food safety 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. Next course information supplied with the inspection form. |
| 3717-1-03.2(M) / Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths being stored on rolling cart to facility. (1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. Ensure wet wiping cloths are properly stored in sanitizing solution. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Repeat Corrected During Inspection TCS foods were not being held at the proper temperature. Observed multiple TCS foods in Artic Air refrigerator out of temperature for unknown amount of time (no documentation of temperature recorded by facility). See voluntary destruction form for product temperatures and amounts. 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. PIC voluntary discarded TCS foods out of temperature. |
| 3717-1-04.2(G)(1) / Food temperature measuring devices - availability A food thermometer was not readily accessible. PIC of kitchen stating no access to thermometer to ensure foods are at proper temperatures. To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Obtain a thermometer for food employees to use. |
| 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Equipment and/or components are not maintained in good working order. Observed standup Artic Air refrigeration unit to not be performing to satisfactory, upon entry outside thermometer stating 47*F, internal probe thermometer inserted to say 50*F. Temperature of unit continued to rise during inspection with opening door and staying stationary at 50*F or above. 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. Ensure refrigeration unit is functioning properly to keep TCS foods inside 41*F or below. PIC called Kemper during inspection to come and repair refrigeration unit. DO NOT USE WITH TCS FOODS UNTIL REPAIRS HAVE BEEN MADE AND SANITARIAN APPROVED. May keep a glass with water on inside of unit to test temperatures. |
| 3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed stainless steel pans stored upright. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Properly invert pans to protect from contamination. |
| 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 handsink blocked by a tray of cookies across basin. To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Instructed PIC to move cookies and have handsink available at all times. |
| 3717-1-06.2(B) / Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Observed soap dispensor at handsink to be empty, PIC stating doesnt know how to change. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Properly restock soap. |