| 3717-1-02.2(C) / Hands and arms: when to wash Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Employee had blew their nose after removing contaminated gloves and went to put new gloves on. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. Ensure employees are properly washing their hands after tasks requiring them to do so. Instructed employee to wash hands prior to doning gloves.  |
| 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 a level 2 personal. 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. Correct by first inspection of 2018 licensure year. |
| 3717-1-03.1(A)(1) / Sources - compliance with food law. Critical Corrected During Inspection Observed foods that are from an unapproved source. Observed apple butter in canning jars in facility without any labeling. To prevent foodborne illness, food shall be obtained from sources that comply with law. Called Ashley with ODA who stated that apple butter is a cottage food, but only when it is made within the home. PIC would need to apply through the Ohio Department of Agriculture for a canning license to do so in facility. PIC stating canning of apple butter is done over an open kettle in the garage which is located on the parking lot of the facility. Kettle currently connected to a hose outside of facility by side door entrance. Wes Englebach, Sanitarian Supervisor came out to facility and determined, the process was not truly done in the home, with homeuse equipment. PIC removed all 45 cans full of apple butter and placed in parents house located adjacent to the facility. |
| 3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Repeat (CORRECTED DURING INSPECTION) Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw whole shell eggs over RTE foods (pop) in Sun Ice refrigerator. -Observed raw whole shell eggs over RTE foods (applesauce) in Kenmore refrigerator. 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. Instructed PIC on proper stacking order. |
| 3717-1-03.2(N)(1) / Gloves - single use gloves Critical Corrected During Inspection Observed single-use gloves being used improperly. Observed employee with blue single use gloves on wipe her nose on the back of the glove at the wrist. To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Instructed PIC to properly remove contaminated gloves prior to starting a new task.. |
| 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Observed improper storage of food items. Observed doughnut mix on floor in deli/doughnut area of facility. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Ensure ALL food items are properly stored up off the floor. |
| 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding. Critical Corrected During Inspection (REPEAT) TCS foods were not being held at the proper temperature. Observed pumpkin rolls made from Dutch Country to be labeled Keep Refrigerated, with cream cheese as the second ingredient in customer case without refrigeration at 64.7*F. 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. Picture of original product in container attached to this document. PIC stating she would discard product, handed to employee who took the pumpkin rolls to an unknown location. Discussed this with PIC that I needed to verify product was discarded, PIC went to location grabbed the out of temperature pumpkin rolls and then put inside a trash bag to be discarded. |
| 3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics. (REPEAT) Equipment and/or utensils contain improper materials. Observed cloth and plastic table cloth being used on table used as a drying board. To prevent contamination, materials that are used in the contruction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: Safe; durable, corrosion-resistant, and nonabsorbent; Sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Instructed PIC to discontinue using cloth under drying equipment/utensils as this harbors moisture and bacteria. |
| 3717-1-04.1(KK) / Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed mutliple homeuse equipment throughout facility: Avanti Microwave, Kenmore freezer/refrigerator combination, kitchen aid mixer (handheld & stand), Keurig Coffee Pot (appears to be new), multiple crockpots, and Roaster pan. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When and if these pieces of equipment no longer perform to satisfactory, replace with commercial grade equipment. Any new piece of equipment entering facility needs to be commercial grade. |
| 3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation. (REPEAT) Observed re-use of single-service or single-use articles. Observed re-using of single use containers (i.e. ice cream container being re-used to hold icing inside of Kenmore refrigerator, extra single use containers under doughnut fryer, etc.). Single-service and single-use articles may not be reused. Discontinue re-using single use containers. |
| 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces. Observed fan sitting in back 3-comp sink room and in apple pressing room to have an accumulation of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Properly clean fan and remain in a cleanly condition. |
| 3717-1-06.1(K) / Insect control devices - design and installation. Observed improper use or placement of an insect control device. Observed fly strip over single use gloves and meat slicer in facility. Insect control devices that stun insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: they are not located over a food preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles. Remove fly strip and replace in an area that is not over food or food processing areas. |